These ugly little biscuits are a Williams family tradition. From a young age, my Mum and Aunty would make massive batches of these caramel peanut butter biccies and share them with the gang of kids who were always hanging around. Now, all my grown up cousins are into them – to the point where, when living overseas, my cousin and I were the recipients of a batch from home. A little bit worse for wear, they represent something so comforting that it’s the gesture that matters.
Did I mention they are ridiculously easy to make? And the mixture is just as good raw as it is cooked, a sign of a great biscuit right there.
Caramel Peanut Butter Biscuits
1 can condensed milk
2 heaped tablespoons of peanut butter (I like crunchy, but smooth works well too)
5 cups cornflakes
Empty the condensed milk into a large bowl and mix in the peanut butter until it’s smooth. Add the cornflakes and mix until they are all coated. Be gentle but not scared to get in there and give it a good mix. Spoon large clumps (a decent tablespoon worth) onto baking trays lined with paper and cook in a moderate oven (180degrees) for about 15 mins or until golden brown. Keep your eyes on them as they can burn quickly. Take them off the paper when they leave the oven as they will still be malleable. Cool on a wire rack, they will harden up. Store in an airtight container.