Saturday, July 15, 2017

Recipe: Condensed Milk Raisin Cookies

This recipe is adapted from

Makes 48 Condensed Milk Raisin Cookies (Sugarless) – I replaced sugar with 3 tbsp honey

  • 125g butter
  • 3 tbsp honey
  • 1/2 tin condensed milk (120g to 200g condensed milk – depending on your preference)
  • 1.5 cups flour
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • a pinch of salt
  • 90 g raisins OR Sunmaid Natural California Raisins 3Sx30G
  • Sift together the flour, baking powder, salt, set aside.
  • Cream butter and honey (OR sugar) in a bowl by hand or  an electric mixer until light and fluffy.
  • Add the vanilla extract and mix
  • Add the flour, baking powder, salt and mix until no trace of flour can be seen
  • Slowly add in the condensed milk and mix
  • Fold in the raisins
  • Put the dough in a transparent plastic bag or plastic wrap, and roll out the dough to about 5mm thick 
  • Put your dough in the fridge for 30 minutes to harden
  • Cut out shapes using cookie cutters
  • Place cookies on a baking tray, lined with parchment paper
  • Bake in oven at 170 C for 10 – 12 minutes or until the bottom of the cookies turn brown



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