Freezing - Roll the whole dough or different flavours of cookie dough into a ball. Place into sealable plastic bags (or wrap very tightly with cling wrap). Freeze for up to 3 months.
Size of mixing bowl - Choose your largest mixing bowl to make it easier to beat the ingredients together.
Storing - Store your baked cookies in an airtight container at room temperature for up to 1 week.
The Famous 100 Cookie Recipe
Introducing the famous 100 Cookie Recipe made with just 4 ingredients... butter, caster sugar, condensed milk and self-raising flour! This freezer-friendly cookie dough can be flavoured with any add-ins you like!
Print
Pin
Servings: 100 biscuits
Calories: 98kcal
Cost: $10
Equipment
- Beaters or Thermomix
- Oven
Ingredients
- 500 g butter
- ¾ cup (170g) caster sugar superfine sugar
- 395 g sweetened condensed milk
- 5 cups (750g) self raising flour
- your choice of flavours/add ins
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced).
- Grease and line baking trays and set aside (use as many as will fit in your oven).
- Cream the room temperature butter and caster sugar together with handheld beaters or a stand mixer until light, creamy and fluffy.
- Add the condensed milk and beat through.
- Add 1 cup of self-raising flour and beat through. Add another cup of self-raising flour and beat through. Continue until all 5 cups have been mixed through.
- Divide the cookie dough between bowls and flavour each however you'd like (see notes).
- Roll into teaspoon-sized balls and place onto the prepared baking trays. Press down lightly with a fork.
- Bake for 10 minutes. Allow to cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced). Grease and line baking trays and set aside (use as many as will fit in your oven).
- Place room temperature butter and caster sugar into the Thermomix bowl. Cream for 1 minute, Speed 5 (scrape down the sides after 30 seconds).
- Add the condensed milk and mix for a further 30 seconds, Speed 5.
- Add 250g of the self-raising flour and mix for 20 seconds, Speed 6. Scrape down the sides of the bowl.
- Add another 250g of the self-raising flour and mix for a further 20 seconds. Add the final 250g and mix for 20 seconds, Speed 6 (please note that you'll need to use the spatula to assist with the mixing).
- Divide the cookie dough between bowls and flavour each however you'd like (see notes).
- Roll into teaspoon-sized balls and place onto the prepared baking trays.
- Press down lightly with a fork. Bake for 10 minutes.
- Allow to cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely.
Video
Notes
RECIPE NOTES & TIPS
Ingredients Info:
- butter - you can use either salted or unsalted butter in this recipe. Make sure your butter is softened to room temperature before beating as it will help the mixture to combine evenly.
- caster sugar - this is also referred to as superfine sugar. This type of sugar is perfect for baking with as it dissolves when beaten together with the butter.
- sweetened condensed milk - this is milk that has been thickened, sweetened and canned, and can usually be found near the long life milk or in the baking section. Use 'full-fat' rather than 'skim' for improved flavour.
- self-raising flour - use store-bought self-raising flour or make your own by sifting 2 teaspoons of baking powder through every 1 cup of plain all-purpose flour.
Nutrition
Calories: 98kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 41mg | Potassium: 28mg | Fiber: 1g | Sugar: 4g | Vitamin A: 135IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.1mg
