These condensed milk biscuits are milky and addicting. It has somewhat of a chewy texture, not crispy or crunchy like everyday biscuits. My youngest sister refers it as cookies because of the texture. What is the difference between these two words.
We make it using sweetened condensed milk and are OK without additional sugar. If you want a sweeter version, you could add about 1/4 cup of granulated sugar.
Have a beautiful weekend!
Fridays, we love you.
- 1/2cup/ 120ml sweetened condensed milk
- 1/3cup/ 75g butter/ margarine
- 1 1/2cup/ 180g flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla
- Pinch of salt
Preheat your oven to 180℃/ 350 °F and line a baking pan with baking paper. Whisk flour, baking powder and salt together, set aside.
In a medium mixing bowl, beat the butter or margarine with an electric mixer or wooden spoon until light. Add the condensed milk and vanilla extract and beat until smooth. Add the dry ingredients and beat until a smooth dough is formed.
Scoop about a tablespoon of dough, roll into an inch and half log, place on a baking paper and press lightly with a fork leaving about 2 inches between each dough.
Bake in the preheated oven at 180℃/ 350 °F for 12- 15 minutes until golden brown. Cool on sheet for 2-3 minutes and then completely on a wire rack. Biscuits/ cookies can be kept at room temperature for three to four days. Unbaked dough can be kept in the freezer for three months.