CONDENSED MILK COOKIES

We only ever ate condensed milk when we needed something sweet after a curry. We’d have hot rice and condensed milk and, wow, what a combination. But I wanted to make a sweet treat using condensed milk that was a little more than just pouring it out of a tin. These are simply sweet and moreish.

MAKES 12 PREP 20 MINUTES (PLUS CHILLING) COOK 12-15 MINUTES

30g desiccated coconut

150g unsalted butter, softened, plus extra for greasing the trays 150g caster sugar

200ml condensed milk

300g self-raising flour, sifted

Start by toasting the desiccated coconut in a nonstick pan over a medium to high heat. Keep stirring and moving the coconut so it doesn’t catch. As soon as the coconut is golden, take off the heat, remove from the pan and leave to cool.

Add the unsalted butter to a bowl with the caster sugar and whisk till the mixture is light and fluffy. Pour in the condensed milk and whisk till you have a runnier mixture.

Now pour in the flour and cooled coconut and mix with a spoon till you have a thick dough mixture. Divide the mixture into 12 equal balls and pop on a tray to chill in the fridge for 30 minutes.

Preheat the oven to 180C/

160C fan/gas 4. Line and lightly grease two baking trays. Pop the dough balls on the trays, spaced out from each other to give them room to spread. Push down on them very lightly to flatten a little.

Bake for 12-15 minutes, till a very light golden brown. Take out and leave to cool completely on the trays. When they are cool, they are ready to eat.

These can be cooked from frozen if you want to make the dough in advance. Simply put on a tray and bake for 20 minutes.