Sultana Condensed Milk Cookies
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Crafted with just four ingredients, including chewy sultanas, these quick Sultana Condensed Milk Cookies offer a buttery, melt-in-your-mouth treat. Effortless to make, they’re perfect for any sweet snacking moment or as a delightful addition to your afternoon tea!
Sultana Condensed Milk Cookies Recipe
These quick and easy sultana condensed milk cookies are a timeless favorite, combining the buttery richness of sweetened condensed milk with chewy, sweet sultanas. No pre-chilling the dough required!
Even with just four simple ingredients, these cookies deliver the perfect balance of softness and texture, making them an irresistible snack.
Serve them with a cup of tea or coffee for a comforting treat that’s perfect for any cozy afternoon. Whether for a quick snack or a sweet indulgence, these cookies are sure to satisfy!
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Can I substitute the sultanas for other mix-ins?
Absolutely! You can swap sultana or raisins for chocolate chips, dried cranberries, or even chopped nuts to customize your cookies to your liking. Or you can leave them out altogether to create 3 ingredient condensed milk cookies!
How to store sultana condensed milk cookies
Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week.
Freeze Baked Cookies: Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.
Thaw: At room temperature for 1-2 hours until soft enough to eat.
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Sultana Condensed Milk Cookies
Ingredients
- 200 g salted butter, at room temperature
- 1/2 cup (150g) full-fat sweetened condensed milk
- 2 1/2 cups (300g) self-raising flour, scoop & leveled
- 1 cup sultanas or raisins
Instructions
- Preheat Oven: Preheat the oven to 356ºF (180ºC). Line a large baking sheet with parchment paper and set aside.
- Cream Butter and Condensed Milk: In a large mixing bowl, use electric hand beaters, or a stand mixer with the paddle attachment, to beat the softened butter and condensed milk on high speed for 1 minute until well combined, light, and creamy. Scrape down the sides of the bowl.
- Add Flour: Add the self-raising flour and beat on medium speed for 30-40 seconds, or until a soft dough forms.
- Incorporate Sultanas: Using a rubber spatula or wooden spoon, fold in the sultanas or raisins until they’re evenly distributed throughout the dough. Be gentle—avoid over-mixing.
- Form Cookies: Scoop 1 level tablespoon (25g/0.8oz) of dough, roll it into a smooth ball, then gently flatten it in your palms to form a thick disc. Place each disc onto the lined baking sheet, leaving space between cookies to allow for spreading.
- Bake: Bake the cookies for 12-15 minutes or until the edges are lightly golden and the centers remain pale.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!