Jani Shepherd
Ingredients
Method
1.Preheat the oven to 155°C fanbake.
2.Cream together the butter and sugar until pale, light and fluffy. Add the condensed milk and chocolate chips and mix to combine.
3.Gradually stir in flour and baking powder and mix well. The mixture should be stiff.
4.Line a baking tray with baking paper. Roll large tablespoons of mixture into balls and place on the tray. Flatten out slightly, allowing room for mixture to spread.
5.Bake for around 12-15 minutes. I prefer a darker, crisper, longer-baked cookie; my kids prefer lighter-coloured, chewier ones.
6.Remove biscuits from tray and gently transfer to a cooling rack. They will crisp up as they cool.
7.Once cooled, store in an airtight container. They will keep for up to two weeks.
Feel free to replace the chocolate chips with nuts, dried fruit or anything else that takes your fancy.
Note
