In addition to our crunchy crackling roast pork we had on Sunday night, we had my best ever crunchy roast potatoes which I serve with every roast meal. It’s pretty simple to get them crisp and crunchy on the outside and soft and fluffy on the inside.
Peel and quarter the potatoes. Par boil for about 7 to 10 mins. Once cooked, drain and return to pan. Move around on warm hot plate just to remove any moisture from the potatoes. Drizzle with olive oil and salt. (I like to use rock salt.) Put the lid on the saucepan and give it a good shake, to ‘rough up’ the potatoes.
Spread on a baking sheet lined with paper and roast until golden and crispy. Mine usually take about half an hour.
The results speak for themselves. I sometimes cut them up a bit smaller to have with steak or a Greek lamb dish. You can sprinkle with a little rosemary or toss through a little crushed (or roasted) garlic when having them ‘Greek style’.
If you need to bake a lot of cookies at once or want to make up a HUGE bulk cookie dough recipe to bake some now and freeze , this recipe, I swear is the BEST bulk cookie recipe with only 5 ingredients!
I first heard of a 100+ cookie recipe using condensed milk many years ago and having young children I thought, “wow!”, how convenient. I set about using all the ingredients and was so disappointed with the result. The cookies are really soft. Like seriously, if you want a cookie it should be crunchy, right? If it’s not wouldn’t you just make cake? I never made it again and still can’t believe how it’s still so popular today.
Not to be put off, I’d often thought, with just a bit of ‘tweaking’ this recipe could be just right. It obviously has too much self raising flour in it so I adjusted the quantity of self raising flour and added plain flour to the dough and they were spot on.
The good thing about this recipe is that you can make them all plain or you can divide the dough up and add whatever other flavours you like. So you could have 30 chocolate chip cookies, 30 peanut butter and 30 coconut cookies, all made at once.
The other great thing is you can bake all of the dough at once and freeze some cookies for later on or bake some of the cookies now and freeze the dough later. There is also no eggs used in this recipe so if you want to make cookie dough for ice cream, for example, this is a beautiful recipe.
How To Make the Bulk Cookie Recipe
Melt the butter, add the sugar and add a can of condensed milk.
Add both types of flour and mix thoroughly. (I highly suggest adding any powdered flavouring with the flour at this stage. I added chocolate malt drink powder once the dough had been made and it was hard to incorporate. The same goes for cocoa. It can be added once the dough has been made but the cookies may appear ‘mottled’.)
Divide your dough into as many different bowls as you’re going to flavour your cookies. I was planning on a Nutella Choc Chip, Peanut Butter and Choc Malt.
As mentioned previously, when you add a powder (the above is choc malt drink powder) to an already made dough, the end result may be mottled. It doesn’t detract from the flavour of the cookie whatsoever and my kids didn’t mind at all.
Nutella Choc Chip
The Nutella Choc Chip flavour were a huge hit. You can add the choc chips (or chunks in my case) or leave them out.
Peanut Butter
My absolute favourite, without a doubt, hand on heart were the Peanut Butter flavoured cookies. I swear, these were the best flavoured, best textured cookies I have ever eaten or made (and I’ve made and eaten quite a few over the years). If only my daughter ate peanut butter otherwise I’d make over 100 of these every time. There were very much like a shortbread consistency but still crunchy.
When you need over 100 cookies in a hurry
If you’ve ever made the 100+ cookie recipe using condensed milk before and were disappointed with the texture, like me, please give this recipe a go. It will soon become your favourite ‘go to’ recipe for making bulk cookies. This is a great recipe for bake sales, fetes, fairs, school canteens, catering, filling lunch boxes, filling the freezer with either baked cookies or cookie dough.
The Best Bulk Cookie Recipe with only 5 Ingredients
A crunchy cookie recipe that makes over 100 cookies at a time. Bake all the dough at once or freeze some and bake later. You can change the flavour of some or all of the cookie dough. There are no eggs either so a great recipe for cookie dough.
Prep Time15minutes
Cook Time20minutes
Total Time45minutes
Servings100
AuthorAnne
Ingredients
500gm buttermelted
1cupsugar
1can condensed milk
4cupsself raising flour
1cupplain flour
Instructions
Mix the melted butter, sugar and condensed milk until well combined.
Add both the self raising flour and plain flour and mix well.
Divide dough into the number of different flavour combinations you will make.
Add flavours.
Using a small ice cream scoop (or dessertspoon) roll mixture into balls and place on baking tray lined with baking paper.
Press down slightly with the bottom of a glass or a fork. (Biscuits won't spread very much.)
Bake in 180 deg C oven for approximately 15 minutes.
Wrap any unused dough into a log shape and wrap in plastic wrap.
When ready to bake, defrost and slice dough and put on baking tray and bake as per above.
Recipe Notes
Suggested flavours: - chocolate (add cocoa to flour) - chocolate chip/chunks - sultana - peanut butter - caramel candy and salt - dried apple & cinnamon - coconut - nuts - grated citrus zest - sprinkles - M&Ms - other chopped candy - Jam Thumbprint Cookies - Nutella and other nut spreads - bake in a mini muffin tray and create cookie cups (fill with desired filling) - mashed banana or other fruits and vegetables - breakfast cereal like weetbix, cornflakes or rice krispies - ginger (powdered or crystallised) - Spiced: cinnamon, nutmeg, powdered ginger - Orange and cardamom - Lemon and White Chocolate Chip - Key Lime: Lime and Coconut - Dip some or all of the cookie into melted chocolate
We were down to about 6 strawberries in the punnet that were starting to soften and 1 green apple in the fridge. I wasn’t sure if I’d use the strawberries in muffins or a cake but it was going to be a cool night so what better way than to use them up in a crumble. I didn’t peel the apple because I just loved the look of the red strawberries with the green of the Granny Smith apple but once cooked the apple skin fades, but it doesn’t alter the taste. I made the crunchy topping more like granola and it was really scrummy. Another good one for a cold night. (Note, what we call a ‘crumble’ here in Australia is called a ‘crisp’ in the USA.)
Crunchy Almond topped Strawberry & Apple Crumble
strawberries, cut in half apples, diced in chunks 2 tbs lemon juice
Granola topping: 1 cup oats 1/2 cup brown sugar 1/2 cup almonds, chopped finely 1/2 cup shredded coconut 2 tbs butter, melted
Combine fruit with lemon juice and put in an ovenproof dish.
Combine ingredients for topping and place on top of fruit.
Bake in a 180 deg C oven until fruit has softened and topping is golden (approx 15 mins).
Serve with ice cream or cream.
Note: absolutely any fruit could be used here and any nut in the topping.
