Condensed Milk Cookie Sandwiches
These deliciously sweet and gooey cookie sandwiches are the perfect combination of our Golden Caster Sugar and Carnation Condensed Milk, give them a go this national baking week!
Condensed Milk Cookie Sandwiches
30
45 mins
20 mins
These deliciously sweet and gooey cookie sandwiches are the perfect combination of our Golden Caster Sugar and Carnation Condensed Milk, give them a go this national baking week!
Ingredients
Cookie Dough
- 80g Whitworths Golden Caster Sugar
- 1 Large Egg
- 100g Carnation Condensed Milk
- 400g Plain Flour, sifted
- 100g Unsalted Butter, at room temperature
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
Filling
- 50g Unsalted Butter
- 50g Carnation Condensed Milk
- 100g Whitworths Icing Sugar
- 1 teaspoon Vanilla Extract
Topping
- 75g 70% Organic Dark Chocolate
Directions
- Make the biscuit dough. In a large mixing bowl beat together the butter and sugar until fluffy.
- Beat in the egg, condensed milk and the vanilla. Fold in the flour and baking powder then mix until you make a smooth dough. Wrap the dough in cling film and refrigerate for at least 30 mins.
- Roll out the dough on a lightly floured surface to 0.5 mm thick. Using a 6 cm round cookie cutter cut out about 60 disks.
- Place half the biscuits onto 2 large baking trays, lined with greaseproof baking paper, leaving some space between them.
- Bake in a preheated oven to 200°C/180°C fan/gas 6
- for about 10 mins.
- Repeat with the remaining half.
- Transfer to a wire rack and leave to cool down completely.
- Make the buttercream. Using an electric whisk, beat the butter for a few mins. Add the icing sugar and beat for a further few mins. Fold in the condensed milk and vanilla and mix until well combined.
- Transfer the buttercream to a piping bag fitted with a nozzle of your choice.
- Sandwich the biscuits.
- Melt the chocolate then transfer to a small piping bag. Cut off the tip then drizzle the chocolate over the biscuits.
- Let cool down before serving.
- Enjoy!