These ugly little biscuits are simple and delicious. They’re easy to make with three simple ingredients and can be adapted to be gluten free. And the mixture is just as good raw as it is cooked – the sign of a great biscuit!
1 can condensed milk
2 heaped tablespoons of peanut butter (crunchy or smooth)
5 cups Cornflakes (can also use gluten free 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 give it a good mix and make sure they’re all coated. Spoon large clumps (a generous tablespoon each) onto a baking tray lined with paper or a silicone baking sheet. Cook in a moderate oven (180 degrees Celsius) for about 15 mins or until golden brown. Keep your eyes on them as they can burn quickly.
Carefully use a spatula to transfer them to a wire rack once they leave the oven, they will still be malleable. As they cool, they will harden up. Store in an airtight container for up to a week.