This recipe has been in my home since I was a child, and it was one of the first recipes that I wrote down in my first, handwritten, recipe book.
My mother wasn’t much of a baker and neither am I so it meets all the necessary requirements – easy, quick, flexible and not a lot of measuring.
The biscuits are buttery, like shortbread, but don’t eat them until they cool. They are pretty ordinary when warm.
- 250 g butter (1 package) just melted
- 1 cups sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp cinnamon (optional)
- 3 cups SR flour
- additives – total 1 cup – sultanas, chopped nuts, chopped dates or nothing.
Preheat the oven to 180°C, line some biscuit trays with baking paper.
Beat melted butter and sugar together until creamy, add egg, cinnamon and vanilla. Turn down the mixer and stir in the flour. mix thoroughly then add the nuts/fruit.
Make large teaspoon sized balls of the mixture and arrange on the trays. Squash down with a fork.
Place into the oven for 10 minutes, then rotate and cook for another 5 to 10 minutes until just beginning to turn gold.
Remove from the oven and allow to cool completely.