Tag Archives: condensed milk

Condensed Milk Cookies

I’ve posted this recipe before calling it American Cookies but I’m British so all my cookie recipes are ‘American’ or I call them biscuits.  When people ask me to make these they ask for “the condensed milk ones” and so I have renamed them.  I’ve also discovered since I first made them just how versatile the basic cookie dough can be.  Today I made the final addition to everyone’s christmas hamper:  Individually flavoured cookies. 

My sister has become obsessed with peanut butter and chocolate and so I made her peanut butter and chocolate cookies.  Dad loves ginger and chilli and so that’s what he got.  Mum was harder as she’s a mum and so says she likes whatever I make her but I know she loves marzipan so she got a sort of bakewell cookie… a fakewell if you will.  I also made myself a batch of chocolate and hazelnut cookies for immediate snacking.  There are no photos of that flavour as my family immediately snacked on them!  The joy of this is I made one batch of dough and then simply divided it into 4 and carried on to do all the different flavours I wanted. 

Makes ~36 cookies

255g unsalted butter, softened
225g golden caster sugar
170g condensed milk
350g self raising flour

For the toppings: (no amounts as it depends how many you make of each flavour)
natural coloured glace cherries
marzipan
flaked almonds
stem ginger in syrup, chopped into eighths
ginger and chilli sauce (I used Tesco’s Finest ice cream sauce but it’s totallyoptional.) 
cocoa powder
peanut butter
chocolate chips
chopped hazelnuts

– First line 5 baking sheets with baking paper and heat the oven to gas mark 4.  (If you don’t have 5 then just prep the paper and then reuse trays as they come free.)
– Cream together the butter and the sugar until soft and fluffy. 
– Mix in the condensed milk. 
– Add the flour and mix until it is all combined in a soft dough. 
– Divide the dough into 4 if making 4 flavours. 

For Chocolate and Peanut Cookies:
– Take 1/4 of the dough and put it into a smaller bowl. 
– Add a few spoons of cocoa powder and knead in until it forms a nice even chocolate colour. 
– Pinch off a walnut sized (and I really mean walnut sized, it’s smaller than you’d think!) bit of dough and roll it into a ball. 
– Flatten into a disc between your hands.
– Add a spoon of peanut butter to the centre. 
– Fold and pinch over the edges so that the peanut butter is completely enclosed in the dough. 
– Place on the baking tray leaving at least 1″ between cookies and flatten slightly and tidy up any really wonky ones. 
– Repeat with the rest of that dough. 

For Ginger Chilli Cookies:
– With the next 1/4 pinch off walnut sized bits and make into balls. 
– Flatten into a disc between your hands.
– Place 4 chunks of ginger in the centre of the disc and fold up the edges of the dough to make a sort of bowl around it. 
– Place on the baking tray leaving at least 1″ between cookies and then pour over a little of the syrup from the jar or some of the chilli ginger sauce. 

For the ‘Bakewell’ Cookies:
– With the next 1/4 pinch off walnut sized bits and make into balls. 
– Flatten into a disc between your hands.
– Pinch off a ball of marzipan about the size of a Malteaser and flatten into a disc. 
– Place the disc in the centre of the dough and fold over the very edges. 
– Place a glace cherry in the centre and then flaked almonds aroung that. 
– Place on the baking tray leaving at least 1″ between cookies. 

For the Chocolate and Hazelnut Cookies:
– With the final 1/4 flatten the dough out and sprinkle with chocolate chips and chopped hazelnuts. 
– Knead these in until well distributed throughout the dough. 
– Pinch off walnut sized bits and make into balls. 
– Flatten into a disc between your hands.
– Place on the baking tray leaving at least 1″ between cookies. 

– Bake in the oven for 15-20 minutes.  (I switch over the top and bottom trays after 10 minutes then give them both 5 minutes more.)
– Remove from the oven and allow to cool on the tray for 5-10 minutes. 
– Transfer to a wire rack to cool completely.

 NB. These cookies do spread a lot, almost double, so be very careful not to place them too closely together:

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Filed under Cookies and Biscuits, Easy

Fudge

I’ve been putting off making fudge for a while now but it’s only a few days until christmas and it could wait no longer.  I made 2 types, White Chocolate and Bailey’s Fudge and regular Chocolate Fudge The basic recipe is the same you just add different stuff at the end.  The possibilities are endless! 

I didn’t think I liked fudge for some reason but this stuff is delicious!  Especially warm scraps out of the pan at the very end.  The Bailey’s flavour develops really well as it cools and the regular chocolate is very very tempting.  So tempting in fact that when I went out leaving the very last slice I’d kept back for myself on the table the dog jumped up and ate it!  So I had a sugar high puppy and no fudge.  😦

I admit I burnt the first batch (White Chocolate and Baileys, below) I made as I didn’t know what I was doing.  Well, it wasn’t actually burnt, that’s the odd thing.  It just developed brown caramel pieces in it as I had it on too high a temperature.  It tasted absolutely fine, in fact I rather liked the texture, and the pan had nothing stuck to it at all so I’m not quite sure what happened.  So “caramel bits” they shall be!

Makes 1 8x8x8 cake tin

405g tin condensed milk
150ml milk
450g demerara sugar
115g unsalted butter
Flavourings of your choice:
200g white/plain/milk chocolate (break into small chunks first)
50ml alcohol (Bailey’s, Cointreau, etc.)
dried fruits
etc.

– Line your cake tin with foil. 
– Put everything in a large, deep pan and gently heat until the sugar is dissolved.  (It will no longer feel grainy on the bottom.)
– Raise the heat and bring to a boil. 
– Lower the heat again and very gently simmer for 10-15 minutes stirring constantly.  The liquid will bubble up (watch it doesn’t boil over) and then die back down again.  Keep stirring constantly and briskly.  Once it starts to thicken, or if you see any hint of brown flecks forming, remove from the heat. 
– To test the fudge drop a small spoonful into a jug of cold water.  It should form a soft ball, not ribbons.  (I was using a sugar thermometer but my fudge didn’t get to soft ball on the thermometer but still formed a soft ball in practice so best to do it the old-fashioned way here.)
– Here is where you add any flavourings and stir until thoroughly melted/combined. 
– Pour the hot fudge into the prepared tin, smooth down a little if necessary, and then leave to cool completely. 
– Turn out and lightly score where you want to cut then cut the fudge into chunks.

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Filed under Moderately easy, Sweets

American Cookies

I found this recipe on the Carnation Pudcasts bit.  I’m having a go at fudge soon but this evening I was in need of a little baked pick me up and thought I’d have a go at these cookies.  The recipe on there is for Raspberry and White Chocolate Cookies but I decided to keep it simple with just chocolate chips… a lot of chocolate chips!  However, you could make these with just about anything.  I’d have loved to put some chopped hazelnuts in these but I couldn’t find any in the cupboard. 

Usually I make drop cookies so I was very interested in making these as they are a dough cookie.  I made my balls a little too large and they spread out pretty far but I will learn from this.  This recipe makes a lot of cookies.  I figured I could cut the recipe in half but since it’s christmas and the hordes will soon be descending it’s good to have a stash of cookies about the place!  The texture of these cookies is just about perfect.  Crisp crunch as you bite down, lovely and chewy as you chew them.  This may be my new favourite cookie recipe!  The other plus point to these cookies is that they are egg free so perfect for those who are allergic. 

Makes 30 large cookies

255g unsalted butter, softened
225g golden caster sugar
170g condensed milk
350g self raising flour
~200g chocolate chips (I think I used closer to 300g, which was probably a bit much)

– First line 4 baking sheets with baking paper and heat the oven to gas mark 4. 
– Cream together the butter and the sugar until soft and fluffy. 
– Mix in the condensed milk. 
– Add the flour and mix until it is all combined in a soft dough. 
– Add the chocolate chips (or whatever you’re using) and mix until well distributed. 
– Use your hands to make small balls (walnut sized is good, mine were more golf balls and a bit too big). Press the ball out flat on the baking sheet to about 5mm thick and round.  Leave at least 1 1/2 inches between each cookie or they will join up. 
– Bake in the oven for 15-20 minutes.  (The top tray took 15 minutes then the lower tray needed an extra five on the top shelf for mine.)
– Remove from the oven and allow to cool on the tray for 5-10 minutes. 
– Transfer to a wire rack to cool completely.

Variations: See this post for more variations and ideas from this basic dough.

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Filed under Cookies and Biscuits, Easy