Condensed Milk Cookies

I found this recipe many months ago, but kept putting off making it as I kept forgetting to buy condensed milk. 

Then came Christmas Eve.  And on Christmas Eve I must make cookies.  Lots of cookies.  And then a few more just in case.  So, it was the perfect opportunity to make the condensed milk cookies.  And a few others too.

All of the cookies on this platter (barring the four oatmeal cookies at the top left) are from the same batter with different additions to make cranberry cookies, marbled chocolate cookies, chocolate chocolate chip cookies, toffee cookies, chocolate and peanut butter cookies.

I could have made more, but there are only two of us in the house, and being here we were not having any visitors. 

 Condensed Milk Cookies

Makes ~36 cookies

1 cup or 255g unsalted butter, softened
1 cup or 225g golden caster sugar
170g condensed milk
3 cups or 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 totally optional.) 
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 Marbled Chocolate cookies

Add some cocoa and blend lightly, to give a marbled effect

Place on the baking tray leaving at least 1″ between cookies and flatten slightly

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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