Looking for a delicious but frugal bulk biscuit recipe?
This fantastic basic recipe is of terrific value, makes loads, and has lots of room for variations: BUT the best thing of all – make the different flavors and then FREEZE the dough so you always have fresh biscuits 10 minutes away.
Bulk Biscuits are great to make just before school holidays or just so you don’t have to keep buying them every time you go to the shop!
More Reading:
These are particularly good to make if you love fresh biscuits but hate making the dough from scratch every time.
Great Ideas for the 120 Biscuits for Less than $7:
- Make these for your School Fete or Fair – this recipe is the one to make in bulk and sell – your customers will be screaming for more!
- Perfect for cooking large bulk biscuits and freezing the dough so you always have freshly made biscuits on hand.
- Having a birthday party or a sleepover? Making these biscuits are a great idea for a low-cost activity.
Method
-
Preheat oven 180 degrees.
-
Cream together the softened butter and sugar until light and fluffy.
-
Add the condensed milk and sifted self raising flour, mix to form a dough. (If you are using an electric beater or Mixmaster, fold the flour in until it is combined with a wooden spoon and then use your mixer.)
-
Add the flavours of your choice (see below) and either cook right away or freeze!
-
If you are cooking the biscuits right away: Roll into teaspoon sized balls and press down with a fork (dip the fork in flour first so it doesn't stick).
-
Place on a baking tray lined with baking paper.
-
Bake in oven for 10-15 minutes until golden brown
Note: For a less 'floury' biscuit - substitute half a cup of flour for 1/2 cup of custard powder.
-
After adding the flavours of your choice, roll the dough into a 20cm 'log' about 4cm or so thick.
-
Place the cookie dough log onto a sheet of baking paper and roll up. Twist the ends to seal, use a marker to note the flavour, and place on a flat surface in the freezer for up to four months.
-
When you want fresh biscuits, preheat the oven to 180 degrees. remove the frozen log from the freezer and whilst still frozen, unwrap and cut into 4mm slices or 'coins'. Place the frozen dough pieces onto the baking tray and cook as directed.
-
Chocolate chip or white chocolate chip
-
Cornflakes and sultanas
-
Hundreds and Thousands
-
Malted Milk
-
Milo and coconut
-
Peanut Butter (my favourite!)
-
Jam drops
-
Chocolate (add cocoa)
-
Chocolate with Dried Ginger
-
Dried Apricot with ginger and rolled in coconut.
-
White Chocolate and Macadamia Nut.
-
Sultana and Orange Zest
-
Sandwich two together with custard icing
-
Dip the uncooked dough into coloured raw sugar (add food colouring to raw sugar).
-
2 eggs
-
1 cup brown sugar
-
1 teaspoon vanilla
-
2 tablespoons flour
-
1/2 teaspoon baking powder
-
1/4 teaspoon salt
-
Another way to freeze the dough is to roll teaspoon sized pieces of dough into balls and freeze on a lined baking tray, then place the small balls in a ziplock bag to freeze for up to three months.
-
Substitute half the butter for an additional egg for a healthier version
-
Condensed milk can also be substituted with Caramel Top n Fill for a naughtier version.
-
If you wish to use cookie cutters, add more plain flour to make the dough stiffer.
