250g butter, softened
1/3 C white sugar
1/3 C brown sugar, firmly packed
1/2 C condensed milk
2 tsps vanilla essence
165g packet maltesers, roughly chopped
2 C self -raising flour, sifted
1/2 C plain flour, sifted
1. Preheat oven to 180C.
2. Beat butter and sugars in a large bowl with an electric mixer until pale. Add condensed milk and vanilla and beat for a further 1 minute.
3. Add maltesers and flours. Stir with a large metal spoon until well combined. Roll mixture into small walnut sized balls. Place onto prepared baking trays, allowing room for biscuits to spread.
4 Gently press biscuits with a fork to flatten slightly (also gives that cute cafe biscuit look). Bake, 2 trays at a time, for 12 to 15 minutes, swapping trays halfway through. Stand for 5 minutes before transferring to a wire rack to cool.
Variation: Replace maltesers with chocolate-coated honeycomb, such as violet crumble squares, roughly chopped.
Tip: Store your biscuits in an airtight container lined with foil and they will last for up to five days.