It melts crispy ♪ Condensed milk cookie

"Condensed milk" is useful for toppings such as fruits, breads, and desserts. However, the amount used at one time is small, and it is often left over in the refrigerator. Introducing the recipe of "condensed milk cookie" that can consume a lot of such condensed milk at once.

It melts crispy! Condensed milk cookie

Material (about 23 sheets)

100g (3.53oz) of cake flour
Butter 50g (1.76oz)
Condensed milk 40g (1.41oz)
Sugar 10g (0.35oz)

How to make

Combine butter, condensed milk and sugar softened at room temperature in a bowl and mix with a whisk.



Add the cake flour and mix with a spatula.



When the powder is gone, wrap it in plastic wrap and mold it into a stick. If you want to make the cookie round, make it cylindrical, if you want to make it square, make it square.



Cool and harden in the freezer for 1 hour.

When the dough has hardened, remove it from the freezer and slice it with a kitchen knife. The standard thickness is about 7 to 8 mm.


Place on a baking sheet lined with an oven sheet and bake in an oven preheated to 170 ° C (338 ° F) for 15 minutes.



When the edges are slightly colored, it's done!

How does it taste?

The surface is crisp and light, and the inside is slightly moist. When chewed twice or three times, it melts and the rich sweetness and aroma of condensed milk spreads. The rich milky feeling that remains in the aftertaste is irresistible! The sweetness is light, so it goes well with black tea and green tea as well as coffee.



The point is to lighten the baking color. It's delicious even if it's baked well, but the flavor is strong and the flavor of condensed milk is a little hard to feel. If you like condensed milk, we recommend "white"!


A recipe that is easy to prepare with just four ingredients and the procedure is simple. If you have excess condensed milk, please try it!