- 450 g butter, in cubes, at room temperature
- 210 g castor sugar
- 1 x 385 g can of condensed milk
- 700 g of flour
- 20 ml (4 t) baking powder
- 2.5 ml (½ t) salt
1 Preheat the oven to 160 ° C and spray 3 large baking sheets with non stick food spray.
2 Beat the butter and sugar together until light and creamy. Add the condensed milk and beat until smooth.
3 Sift the cake flour, baking powder and salt and pour into the butter mixture.
4 Mix well into a dough form.
5 Divide into 3 parts and cover in cling wrap. Leave for 20 minutes. Or until firm in the fridge.
6 Work with 500 g dough at a time and freeze the rest. Leave overnight in the fridge when needed.
7 Roll the dough 5 mm thick on a clean, flour-sprinkled working surface.
8 Use cookie cutter shapes of your choice and put it on the baking sheet.
9 Bake for 10-15 min. Or until light brown.