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Apricot turnover biscuits

Biscuit recipes

Apricot turnover biscuits

15 minutes

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Biscuit recipes

Ma’amoul (cookies stuffed with dates and nuts)

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Biscuit recipes

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Biscuit recipes

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Biscuit recipes

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Biscuit recipes

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Biscuit recipes

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20 minutes

Mega melt-and-mix shortbread

Biscuit recipes

Mega melt-and-mix shortbread

20 - 25 minutes

Sesame-and-Gorgonzola biscuits

Biscuit recipes

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Classic choc chip cookies

Biscuit recipes

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Double choc-chip and macadamia cookies

Biscuit recipes

Double choc-chip and macadamia cookies

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Condensed milk cookies with royal icing and edible flowers

Biscuit recipes

Condensed milk cookies with royal icing and edible flowers

12–15 minutes

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Condensed milk cookies with royal icing and edible flowers

By Hannah Lewry

Serves 8 to 10

Difficulty Easy

Prep Time 35 minutes

Cooking Time 12–15 minutes

Ingredients

115 g butter, at room temperature
50 g sugar
200 g condensed milk
1 t vanilla extract
200 g cake flour
salt, a pinch
1 x 190 g sachet Woolworths royal icing mix
edible flowers, crystallised, for serving

Method

Preheat the oven to 180°C.
Beat the butter and sugar using an electric mixer or wooden spoon until light andfluffy.
Add the condensed milk and vanilla extract and beat until smooth. Add the flour and salt, and beat until a smooth dough is formed.
Chill the dough for 30 minutes.
Roll out the dough thinly between two pieces of baking paper.
Chill the flattened dough again for 30 minutes.
Using a round cookie cutter, cut out circles. Place the chilled, raw cookies on a baking tray lined with baking paper. Bake for 12–15 minutes, or until golden brown. Cool on the baking tray for 2–3 minutes, then completely on a wire rack.
Prepare the royal icing according to package instructions. Ice the biscuits as desired, sprinkle over the crystallised edible flowers and allow to set.