Tuesday, 16 April 2013

Condensed milk cookies

Stem ginger cookies with lemon icing
Stem ginger cookies with lemon icing

Having spent all morning lazing in bed and reading, I decided that I should do something a bit more productive with my Sunday afternoon. Unusually, I didn’t feel like faffing around with fancy decorative icing, so I decided to make some simple biscuits for EHH to take into his work. I had a flick through my recipe files and cook books, but wasn’t feeling particularly inspired so I decided to go with one of my tried-and-tested recipes.

I call these “condensed milk cookies” – they came from Sainsbury’s magazine ages ago, which called them “soft, American-style cookies”. They are amazing – a bit like “Millie’s Cookies” – with a crisp outside and soft, chewy centre. The magazine gave 6 variations – I made three types this weekend: lemon and ginger, oats and honey, and cherry and almond, with slight variations on the magazine’s recipes. I always feel the need to make more than one batch of these – once you’ve opened the tin of condensed milk, it seems a waste not to! However, I have got about half a tin left, so I may need to make some more later in the week!

Cherry and almond cookies

Makes 12

    Cherry and almond cookies
  1. 125g soft unsalted butter
  2. 125g caster sugar
  3. 2 tblsp condensed milk
  4. 175g self-raising flour
    Pinch of salt
  5. 75g glace cherries, chopped finely
  6. 2 tblsp flaked almonds
  7. 1 tsp almond essence
  8. 75g icing sugar


  1. Preheat oven to 150C.
  2. Using an electric/stand mixer, cream the butter and sugar until pale and fluffy.
  3. Beat in the condensed milk and the almond essence.
  4. Add the flour and a pinch of salt and mix.
  5. Stir in the cherries.
  6. Roll into 12 walnut sized balls and space at least 5cm apart on 2 baking trays.
  7. Flatten them slightly with the back of a spoon.
  8. Scatter each cookie with flaked almonds.
  9. Bake for about 25 minutes or until firm at the edges but still soft in the middle.
  10. Leave to cool for a few minutes before transferring to a cooling rack.
  11. Once cool, drizzle with icing made up from the icing sugar and 1 tblsp water (optional).

Ginger and Lemon

  • For Step 3: Omit almond essence.
  • For Step 5: Omit cherries. Instead, add 2 tsp ground ginger, zest of one lemon and 75g of finely chopped crystallised or stem ginger.
  • Omit Step 8.
  • For Step 11, drizzle with icing made from 75g icing sugar with 1 tblsp lemon juice. 

Oats and honey

    3 oat and honey chewy cookies
  • For Step 3: Use 1 tblsp of honey and 1 tblsp condensed milk. Omit almond essence.
  • For Step 5: Omit cherries. Instead, add 75g oats.
  • For Step 8: Drizzle each cookie with honey and scatter with oats.
  • Omit Step 11.

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