Condensed Milk Biscuits

Condensed Milk Biscuits – this was my first time making these biscuits and I have to say, they turned out better than expected.  To be honest I wasn’t sure what to expect. The thought of using sweetened condensed milk instead of the usual eggs and sugar just didn’t feel right, but alas I was up for the challenge.

The idea came about as I was discussing the recipe for the White Chocolate & Macadamia Nut Cookies with one of my fellow colleagues in the staff kitchen at work.  They mentioned that their mum used to make biscuits using a can of sweetened condensed milk.  As I love sweetened condensed milk and was already making the No Bake Lemon Pie, I was immediately intrigued!  With the, ‘I think this is what she did and I think this is what she used’ recipe in my head I knew I was going to have to give this a crack.

That afternoon I headed home and made up a batch of these biscuits.  What my fellow colleague neglected to tell me was that, I should’ve halved the recipe.  I soon figured this out after I was staring down the barrel of some 60 biscuits strewn over my bench top, spread across every wire cooling tray that I had in my house.

This picture represents some of them, but there was still batter and at least another tray in the oven.

On the plus side, my house smelled amazing, but I was starting to feel like the Arnott’s factory, churning out all these bikkies, but as my mother always tells me; trust in the process.  Sometimes, I really don’t know what process I’m supposed to trust in, but it was at this moment I thought to myself, what am I going to do with all this food!

Anyhow, as it turned out I took some of them to work and the rest over to Damo’s place.  When I arrived and pulled the container out of my bag, one of the kids asked if they could take all 40 of them to school as they had an end of year party happening this week and really wanted to take something home-made!  Phew…all those thoughts of how to make a recipe incorporating steak and biscuits flew out of my head and I sighed a sigh of relief that we weren’t going to be eating biscuits for the rest of the week.  Alas, the only thing that came home with them that day were empty containers….perfect!

The biscuits themselves are very easy to make and come together in no time.  After creaming the butter, sugar and combining the condensed milk, I added the flour.  It was at this point when I was folding it through that I realised, how light and fluffy the batter was.  It felt like stirring a cloud, well, I assume that’s what it would feel like.  The biscuits themselves only take 10 minutes to cook per tray and they are delicate, crumbly and melt in your mouth.  As I had so many, I decided to decorate some of the biscuits with 100’s & 1000’s, white sugar and left some plain.  Pretty sure that there would be heaps of other things you could top them with, but that is what was available to me at the time.

I would definitely make these again, but I think next time I will add some different flavouring to mix it up a bit.  The mixture makes for a great ‘vanilla’ batter and then leaves you to use your imagination as to what to do with it.  Stay tuned, I can feel something else brewing with this one as I might explore some different options.  Don’t worry, I will share them with you.

Anyhow if you would like to give this one a go, here’s the recipe and the breakdown on how to do it at your house.

[embedyt] https://www.youtube.com/watch?v=BcJfhSitIqw[/embedyt]

The nitty gritty steps:

— 001 —

Preheat oven to 180°C or 350°F and line a couple of cookie sheet trays with baking paper.

— 002 —

In a large mixing bowl add the butter and sugar and use an electric mixer to cream until light and fluffy.

— 003 —

Add the sweetened condensed milk.  Use the electric mixer to combine.

— 004 —

Add sifted flour and using a wooden/metal spoon gently fold the flour through the mixture until combined.

— 005 —

Spoon mixture on to baking trays and bake for 10 minutes.

— 006 —

Remove from the oven and allow the biscuits to cool for 5 minutes before placing on to wire racks to cool completely.

Storage:

• Store in an air-tight container.  Biscuits should last 2-3 weeks at room temperature,

Have you tried this recipe? If so, we would love to hear your comments in the section below or #fuellingstreet with your pictures.

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