Chocolate chip biscuits
Add 1/4 cup of the sweet pantry basic after you've creamed the butter and sugar (225g butter to 1/2 cup sugar) to make a chocolate chip biscuit to die for. They won't even make it to the biscuit tin.
Seriously easy: one tin of Highlander sweetened condensed milk, 2 1/2 cups coconut and 1/2 tsp almond essence mixed, rolled and baked at 160 degrees. Christmas gifts sorted.
Make up some variations on fudgey slices: the basic mix of 3/4 can of condensed milk, 125g butter melted and poured over your favourite combo of crushed biscuits, dried apricots or raisins, marshmallows, coconut or cocoa.
* For more favourites see the new Nestle's Kiwi Classics cookbook (Random House, $39.99).