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Prep Time10 Mintues
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Cook Time15 Minutes
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Sweetened Condensed Milk Cookies is basically a cross between shortbread cookies and thumbprint cookies but in a simplified version.
They have the delightful crumbly texture of shortbread that you can use as the base to jazz up with any filling of choice like a thumbprint cookies.
These melt in your mouth condensed milk cookies are simple, quick and tasty . They need only a few ingredients .
You could add in a handful of nuts, chocolate chips or chopped candied fruit. Totally up to you.
Ingredients
Directions
Preheat the oven to 180C and line the baking tray with baking parchment.
Combine the softened butter, and all-purpose flour and mix them with your hand or a stand mixer until it turns grainy. Dont over mix.
Add the condensed milk and mix until combined. Add chocolate chips (or any other add-in if you prefer now) and mix.
You can chill the dough for a few minutes if you find it difficult to handle.
Dust the countertop with some flour and roll it to a sheet (about ¼ inch in thickness).
Cut it to your desired shape with the help of a cookie cutter or a cap (if cookie cutter is not available).
Arrange evenly on the baking tray and bake for 12 to 15 minutes.
Cool in the tin for 10 minutes, then turn out onto a wire rack. Serve warm or cold. You can top it with cream cheese frosting or simple whipped cream.
Tips: To read more about banana cake click here
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- Use a large mixing bowl for this recipe.
- Leftover dough can be frozen for up to three months
- To create different varieties of cooking from one batch of dough, simply split the dough between several bowls.
- You can also freeze the cooked biscuits for up to three months.
- Once cooked, the cookies are best stored in an airtight container at room temperature.
Alternative ingredients :
- All Purpose Flour can be replaced with wheat flour or cake flour.
Do try the recipe and let me know how it turned out. If you like it please like and share.”
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