Preparation 5 minutes
Cooking 10 - 11 minutes
Makes 36 biscuits. 3 trays of 12. I like to cook 12 and freeze 2 logs for later
400 gram Condensed Milk
½ cup Peanut Paste (I like to use Crunchy). Pop in microwave on low for 20 seconds to soften
1 cup Slivered almonds
1 cup desiccated coconut
2 cups Shredded coconut
Preheat oven to 175 °C
Use a large bowl and pop on a pair of single use plastic gloves
Mix the condensed milk and peanut paste together.
Stir in the nuts and coconut lightly with your hands until well combined but try not to squash it or it will be like cement
Divide your mixture into thirds. Approximately is fine.
From each one-third roll make 12 balls and space well apart on a flat biscuit tray.
Bake for approx. 10 – 11 minutes until golden. Will be still a little soft but will firm up on cooling.
Cool on wire rack.
TIPS AND HINTS
To freeze biscuit dough:
from the full mixture: Divide the dough into approximate thirds.
Use non-stick paper and roll the mix into a 25 cm / 10 inch log.
Wrap the non-stick paper log in kitchen plastic, add a name tag (and the cooking instructions!) then store in a freezer bag.
Remove from freezer and allow to defrost a little
Cut 12 rounds from the log. Roll into rough balls and cook.