Inspiration

Cristina Oria's recipe for condensed milk and chocolate cookies

Finish off your meal with a delectable sweet treat, courtesy of Cristina Oria at Las Rozas Village.

MAKES FOUR

  • 375 g unsalted butter, at room temperature, plus extra for greasing
  • 225 g plain flour, plus extra for dusting
  • 75 g sugar
  • 397 g condensed milk
  • 325 g chocolate
  1. Lightly grease a square or rectangular baking dish with butter and flour, then preheat the oven to 170ºC/335°F/Gas 3.
  2. Mix the flour and sugar together in a bowl.
  3. Add 175 g of the butter and knead with your hands to form a dough.
  4. Cover the base of the dish with the dough and bake for 30 minutes or until the surface turns golden brown.
  5. Melt the remaining butter in a pan, remove from the heat and add the condensed milk. Return to the heat, stirring constantly until the colour turns golden and the texture thickens.
  6. Remove the cookie from the oven and leave to cool.
  7. Pour the condensed milk mixture over the cookie base and leave to settle.
  8. Melt the chocolate in the microwave and pour over the condensed milk mixture. Once the chocolate cools, place the dish in the fridge to set.
  9. When set, remove from the fridge and leave out for an hour or so to make the cookie easier to cut.
  10. Cut into four evenly sized squares and serve.

Did you know?

Convert Cristina’s cookies into millionaire’s shortbread by swapping the condensed milk with dulce de leche. Add a pinch of salt to the caramel and, if you really want to show off, swirl melted white chocolate into the chocolate topping before setting.

See more from Cristina Oria