Best Condensed Milk Cookies
Delightfully rich and buttery cookies filled with jam, these Best Condensed Milk Cookies are easy to make and perfect for any occasion.
Ingredients
For the cookie dough
- 110 g cold unsalted butter, cut into small cubes Ensure butter is cold for the best texture.
- 175 g all-purpose flour, plus a little extra for dusting if needed Use additional flour for dusting.
- 60 ml sweetened condensed milk Key ingredient for moistness.
For the filling
- 8 tsp jam, any flavor Can use raspberry, apricot, or strawberry.
Instructions
Preparation
- Preheat your oven to 180°C (160°C fan) / 350°F / Gas 4.
- In a large bowl, rub the cold butter into the flour with your fingertips until the mixture resembles fine crumbs.
- Add the sweetened condensed milk and mix until a soft dough forms. If too sticky, add extra flour one tablespoon at a time.
- Transfer the dough to a lightly floured surface and roll it out to about 5 mm thick.
- Cut out 16 small rounds with a cookie cutter, gathering and rerolling scraps as needed.
- Make a small hole in the center of 8 of the rounds.
- Arrange all cookies on a nonstick baking tray, leaving about 2.5 cm between them.
Baking
- Bake for about 10 minutes, or until the edges turn lightly golden. Leave them on the tray until fully cooled.
Assembly
- Spread a little jam onto the plain cookie halves, then place the holed cookies on top to make sandwich biscuits.
Notes
Serve cookies on a platter, dusted with powdered sugar. Pair with tea or coffee for an afternoon treat. Store in an airtight container at room temperature for up to 4 days. Can be frozen for up to 3 months.