Inspiration
Cristina Oria's recipe for condensed milk and chocolate cookies
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
- Lightly grease a square or rectangular baking dish with butter and flour, then preheat the oven to 170ºC/335°F/Gas 3.
- Mix the flour and sugar together in a bowl.
- Add 175 g of the butter and knead with your hands to form a dough.
- Cover the base of the dish with the dough and bake for 30 minutes or until the surface turns golden brown.
- 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.
- Remove the cookie from the oven and leave to cool.
- Pour the condensed milk mixture over the cookie base and leave to settle.
- 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.
- When set, remove from the fridge and leave out for an hour or so to make the cookie easier to cut.
- 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.
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