Greetings to all! Today we will prepare amazing cookies on shortcrust pastry with boiled condensed milk. It’s simple, fast and hassle-free. All we need are the most basic and affordable ingredients.
RECIPE:
Let’s start with the fact that I have 120 g of butter at room temperature. It must be beaten with two yolks until an airy mass forms.
Then add 50 g of sugar and 8 g of vanilla sugar, mix thoroughly. Then reduce the speed of the mixer and carefully pour in 30 ml of hot milk, preheated.
Now mix everything together, add a little salt, 120 g of corn starch, 6 g of baking powder and 170 g of pre-sifted flour. Knead the dough first with a spatula, and then continue with your hands.
All dry ingredients quickly combine with liquid ingredients, resulting in a very soft and elastic dough that does not stick to your hands.
Next, roll out the dough on parchment, sprinkling it with a little flour, to a thickness of approximately 5-6 mm.
Place the dough together with the paper on a flat surface (I use a cutting board) and place it in the refrigerator for 10 minutes. This will allow the dough to become firmer and easier to work with.
After cooling, cut out circles with a diameter of 6-6.5 cm from the dough. I use a cutting mold or a regular glass of a suitable size.
Roll the remaining dough into a ball again, roll it out and cut out a new batch of cookies.
We transfer the finished pieces to a baking sheet covered with parchment and send them to the oven, preheated to 170 degrees, for 10-11 minutes.
The cookies will remain light on top and turn light brown on the bottom.
After baking, let the cookies cool and then proceed to assembly. Transfer the boiled condensed milk into a pastry bag. For ease of working with condensed milk, take it out of the refrigerator in advance.
Apply a layer of condensed milk to one half of the cookies and combine it with the other half.
Gently coat the sides of the cookies with condensed milk and roll in coconut flakes.
