Ingredients
Method
Preheat your oven to 180C / 160C Fan / 350F and line 2 baking trays with baking or parchment paper.
Cream the butter and sugar together
- Measure the sugar out then add it to a large mixing bowl or freestanding mixer.
- Measure the butter and chop it into small pieces. If your butter is too hard, (I always forget to take our out of the fridge to soften), then you can pop it in the microwave for 10 seconds or so to soften (not melt) it.
- Add the butter to your mixing bowl.
- Either using the k paddle of your mixer or a wooden spoon beat the butter and sugar together until it looks light and fluffy.
Add the condensed milk
- Measure out the condensed milk. (For us it was about half a can), then pour it into your mixing bowl.
- Give everything another mix until it is well combined.
Add the flour
- Measure out the flour then add it to your bowl. Mix it in to everyythig else until it comes together in a slightly, soft, sticky cookie dough.
Make the condensed milk cookies
- Grab little walnut sized pieces and roll them into balls. Pop each cookie onto the prepared baking trays, allowing some room for the cookies to spread.
- Chill the cookies in the firdge for 30 minutes before you bake them in the oven to stop them spreading too much.
Bake the cookies
- Bake the cookies in the oven for 12-15 minutes. They're ready when they've started to turn a nice golden brown around the edges. They might feel a little bit soft but should harden a little as they cool.
- Remove them from the oven and leave them for a few minutes to cool before putting them on a wire rack to cool completely.