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condensed milk biscuit

Condensed Milk Biscuits

Linda Appiah
These condensed milk biscuits are buttery with a condensed milk flavor. Make nice designs with a cookie press or mold with your hand.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 24 minutes
Course cookies
Cuisine African, south Africa
Servings 15 people
Calories 254 kcal

Equipment

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

  1. 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.
  2.  Spray oil into the measuring cup for easy pouring when measuring sticky ingredients like honey and corn syrup.

Nutrition

Calories: 254kcalCarbohydrates: 31gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 46mgSodium: 165mgPotassium: 74mgFiber: 1gSugar: 13gVitamin A: 411IUVitamin C: 0.2mgCalcium: 28mgIron: 1mg
Keyword Condensed milk biscuit, condensed milk cookies
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