As a mum to four I am always on the lookout for easy ways to make lunchbox prep just that little bit easier. It not only means the kids are fed (WIN) but also that I maintain my sanity (Bigger WIN).
Today’s tip is for freezing cookies.
I often find myself going back to the same recipe and just altering it, depending what’s in the pantry. I have listed the recipe I use below, it is one of those recipes that has been changed over the years but seems to keep going through the years. Having said that, I imagine most cookie recipes would be adaptable to this method.
I will make this recipe, then plonk it onto baking paper ->
Next roll into a long sausage and cut in half ->
Roll the logs in baking paper, then surround with glad wrap ->
Write on them (if you choose) then whack them in the freezer. I don’t know officially how long they last, but we are yet to find some that don’t unfreeze well.
Simply pull them from the freezer about 30 minutes before you want to use them. The beauty of the freezer-roll-idea is that you can just cut little discs to put on the baking tray.
These little cookies made a great addition to the school lunchboxes.
250g butter (softened)
1/4 caster sugar
1/2 can condensed milk
2.5 cups of self-raising flour
Preheat oven to 170º
Step 1: Beat together the sugar, condensed milk and butter.
Step 2: Slowly add (and stir) the flour.
Step 3: Mix in any additives you have in the pantry. (See hint below)
Step 4: Place teaspoon size balls onto a lined baking tray and slightly push down.
Step 5: Cook for approximately 10 minutes in preheated oven.
HINT: Our common additions are sultanas, sprinkles, chocolate drops.
We also sometimes plop a dollop of jam or nutella on top of the cookies before going in the oven.
Cookies cook VERY quickly.
They are ready once they start to change colour.