Condensed Milk Biscuits

Condensed Milk Biscuits are soft, slightly sweet, and incredibly simple — perfect for when you want a quick bake with pantry staples. These biscuits (or cookies, depending on where you are) have a melt-in-your-mouth texture and a rich, buttery flavor thanks to the condensed milk.

🥛 Condensed Milk Biscuits (3–5 Ingredient Recipe)

🕒 Prep Time: 10 mins | Bake Time: 12–15 mins

Makes: 18–24 biscuits (depending on size)

🧂 Ingredients:

• 1/2 cup (115g) unsalted butter, softened

• 1/3 cup (100g) sweetened condensed milk

• 1 cup (130g) all-purpose flour, sifted

• 1/4 cup (30g) cornstarch or custard powder (optional for tenderness)

• Pinch of salt (optional)

• Optional: vanilla extract, lemon zest, or a bit of coconut

🥣 Instructions:

1. Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.

2. Cream butter & condensed milk:
   In a bowl, beat the softened butter and condensed milk together until pale and fluffy.

3. Add dry ingredients:
   Sift in the flour (and cornstarch if using), and a pinch of salt. Mix to form a soft dough. If it’s too sticky, add a little more flour.

4. Shape the biscuits:

   • Roll into small balls (about 1 tablespoon each).

   • Flatten slightly with a fork for a classic look or use a cookie stamp.

   • You can also pipe them using a star nozzle for a fancy touch if the dough is soft enough.

5. Bake:
   Bake for 12–15 minutes or until just turning golden at the edges. Do not overbake — they should stay pale and tender.

6. Cool:
   Let cool on the tray for 5 minutes, then transfer to a wire rack.

🍪 Variations:

• Jam Thumbprints: Press a thumb into each dough ball and add a dot of jam before baking.

• Chocolate-Dipped: Dip half the cooled biscuit in melted chocolate.

• Lemon: Add lemon zest to the dough and drizzle with lemon glaze.

• Coconut: Mix in 1/4 cup desiccated coconut for a tropical twist.

🧊 Storage:

• Store in an airtight container for up to 1 week.

• Freeze the dough (or baked biscuits) for up to 1 month.

Want a version with self-raising flour, gluten-free tweaks, or to turn these into shortbread-style bars? Just let me know!