These condensed milk biscuits or cookies are my new festive holiday cookies! This condensed milk biscuit is a South African cookie recipe that is delicious and easy to make. This biscuit is buttery with a condensed milk flavor. Make lovely designs with a cookie press or mold with your hand.
What are Sweetened Condensed Milk Biscuits/ Cookies
These cookies are between shortbread cookies and spritz cookies. These are flavored with condensed milk, giving them a unique taste and texture. They are buttery and not overly sweet. Unlike spritz cookies that can be piped with a cookie press, condensed milk cookie biscuits can also be piped and molded. They hold their shape when baked, so they don’t have a crumbling texture like shortbread.
Why you will like the recipe
- Very easy to make
- It uses essential baking ingredients which you might have in your pantry already.
- No dough chilling or rolling.
- Easy to decorate with chocolate, sprinkles, or dough tinting.
Ingredients
- Butter: for flavor and buttery taste. Make sure to use softened room-temperature butter for easy creaming.
- Sugar: add sweetness to the biscuit dough
- Egg: add structure, stability, and flavor to the dough.
- Condensed milk is the dough’s main flavor booster and adds sweetness.
- Golden syrup (honey): for flavor and texture. Golden syrup is a common ingredient in South African recipes. You can use honey in place of the honey, which I did.
- Vanilla extract: more flavor for the biscuit dough.
- All-purpose flour: for structure, measure the flour correctly for a better end product.
- Baking soda: act as a rising agent.
- Cream of tartar works with baking soda to produce a light, fluffy cookie or biscuit texture.
- Pinch of salt: brings all the flavors together.
Step-by-step instructions to Make Condensed Milk Biscuits
- Preheat oven to 350 F (180C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside. If you don’t have any of these, lightly grease the baking sheet with oil.
- In a medium size bowl, add the flour, baking soda, cream of tartar, and salt and whisk all together.
- In a large bowl, using a hand-held or stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium-high speed until fluffy and light. Add the egg, vanilla extract, condensed milk, golden syrup, or honey and beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- Add the flour mixture to the creamed butter mixture until combined. When using a stand mixer, mix the mixture on low speed until combined.
- Follow the cookie press manufacturer’s directions to fit your cookie press with a decorative plate. Fill the cookie press with some of the cookie dough. Hold the cookie press perpendicular to the lined baking sheet and press the cookies 2 inches apart. If you use my design, add chocolate to the cookie’s center before baking. You can also use a small ice cream scoop to scoop the biscuit dough and roll the dough into round balls and flatten the top with a fork.
- Bake the biscuit or cookies for 7-9 minutes or until the edges and bottom are lightly brown. When molding them into balls, bake them for 10 to 15 minutes or until slightly brown.
- Remove from the oven and cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- These cookies will stay fresh in an airtight container at room temperature for up to a week.
What is a Cookie Press?
A cookie press is a baking tool that uses a trigger and metal disk with a stenciled shape that pipes cookie dough onto a baking sheet. You can change the disk when piping to create different intricate designs from the same batch of cookies.
The cookie press is more straightforward to shape cookies than rolling pins and cookie cutters. I have used both the OXO cookie press and the Wilton cookie press, and you can’t go wrong with any of them.
How to Store the Condensed Milk Biscuits
How to Store Condensed Milk Cookies
Baked cookies can be stored in an air-tight container for up to a week on a countertop. For more extended storage, you can freeze the baked cookies for up to 3 months; thaw before serving.
Make Ahead Instructions
You can chill the cookie dough in the refrigerator for up to 4 days before Pressing the dough through the cookie press. You can also freeze the cookie dough for up to 3 months; allow it to thaw overnight in the refrigerator, then bring it to room temperature before piping your design.
More South African Biscuit Recipes you’ll like
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Thanks for reading. As always, know that God loves you, and stay blessed!
Happy baking
Linda!
Condensed Milk Biscuits
Equipment
- Cookie Press
Ingredients
- 226 g (8oz) Butter
- ⅔ cup (140g) Sugar
- 1 large Egg
- ⅓ cup (100g) Condensed milk
- 1 teaspoon Golden syrup honey
- ½ teaspoon Vanilla extract
- 2 ¾ cups (375g) All-purpose flour
- ¾ teaspoon Baking soda
- ½ teaspoon Cream of tartar
- Pinch of salt
- Chocolate chips optional
Instructions
- Preheat oven to 350 F (180C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside. If you don’t have any of these, lightly grease the baking sheet with oil.
- In a medium size bowl, add the flour, baking soda, cream of tartar, salt, and whisk together.
- In a large bowl, using a hand-held or stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium-high speed until fluffy and light. Add the egg, vanilla extract, condensed milk, golden syrup, or honey and beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- Add the flour mixture to the creamed butter mixture and mix until combined. When using a stand mixer, mix the mixture on low speed until combined.
- Follow the cookie press manufacturer’s directions to fit your cookie press with a decorative plate. Fill the cookie press with some of the cookie dough. Hold the cookie press perpendicular to the lined baking sheet and press the cookies 2 inches apart. If you use my design, add chocolate to the cookie’s center before baking. You can also use a small ice cream scoop to scoop the biscuit dough and roll the dough into round balls and flatten the top with a fork.
- Bake the biscuit or cookies for 7-9 minutes or until the edges and bottom are lightly brown. When molding them into balls, bake them for 10 to 15 minutes or until slightly brown. Check the oven after 12 minutes since every oven is different.
- Remove from the oven and cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- These cookies will stay fresh in an airtight container at room temperature for up to a week.
Notes
- How to Store Condensed Milk Cookies
Baked cookies can be stored in an air-tight container for up to a week on a countertop. For more extended storage, you can freeze the baked cookies for up to 3 months; thaw before serving.
Make Ahead Instructions
You can chill the cookie dough in the refrigerator for up to 4 days before Pressing the dough through the cookie press. You can also freeze the cookie dough for up to 3 months; allow it to thaw overnight in the refrigerator, then bring it to room temperature before piping your design. - Spray oil into the measuring cup for easy pouring when measuring sticky ingredients like honey and corn syrup.
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