Desserts & Baking
Condensed milk cookies with royal icing and edible flowers
8 to 10 
Easy
35 minutes
12–15 minutesIngredients
Method
- 115 g butter, at room temperature
- 50 g sugar
- 200 g condensed milk
- 1 t vanilla extract
- 200 g cake flour
- salt, a pinch
- 1 x 190 g sachet Woolworths royal icing mix
- edible flowers, crystallised, for serving
Method
Ingredients
- Preheat the oven to 180°C.
- Beat the butter and sugar using an electric mixer or wooden spoon until light and fluffy.
- Add the condensed milk and vanilla extract and beat until smooth. Add the flour and salt, and beat until a smooth dough is formed.
- Chill the dough for 30 minutes.
- Roll out the dough thinly between two pieces of baking paper.
- Chill the flattened dough again for 30 minutes.
- Using a round cookie cutter, cut out circles. Place the chilled, raw cookies on a baking tray lined with baking paper. Bake for 12–15 minutes, or until golden brown. Cool on the baking tray for 2–3 minutes, then completely on a wire rack.
- Prepare the royal icing according to package instructions. Ice the biscuits as desired, sprinkle over the crystallised edible flowers and allow to set.
the dough was toooo sticky………… could not lift the biscuits off after cutting :(
Hi there Cathrine,
We re-tested the recipe and our food editor has recommended that you use 200g of flour instead of 180g.
Also, it’s important to note that when making biscuits / cookies, one should always chill the dough before working with it, as it does become quite sticky. If you’d like some more information, please send us your contact number and our food editor Hannah will give you a call. Thanks!