Condensed Milk Biscuits

Method

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1. Heat the oven to 180°C / 350°F. Line two baking trays with parchment paper.

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2. Beat the butter, sugar and vanilla for 3 minutes, until pale and creamy. Beat in the condensed milk until smooth.

   Mark done Start 3 min timer

3. Stir in the flour, and the chocolate chips if using, to make a soft dough. If it is too sticky to roll, chill it for 15 minutes.

   Mark done Start 15 min timer

4. Roll tablespoons of the dough, about 20 g each, into balls and set them 4 cm apart on the trays. Press each ball with the back of a floured fork until it is about 1.5 cm thick.

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5. Bake for 12 to 14 minutes, until the edges and bases are golden and the tops are still pale. Cool on the trays for 5 minutes, then move to a wire rack.

   Mark done Start 12 min timer

Chef’s Tips

• Pull the biscuits out while the tops are still pale. They firm up as they cool, and overbaked ones are hard rather than crisp.
• Flour the fork between biscuits. The dough is buttery, and the fork sticks to it.
• Weigh the dough balls at 20 g if you can. Biscuits of the same size bake in the same time.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Pairing Suggestions

• A cup of tea
• A glass of cold milk
• Vanilla ice cream, as sandwiches

Storage & Reheating

Keep in an airtight container up to 5 days. Freeze the dough balls for 2 months and bake from frozen, adding 2 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.