Caramel Condensed Milk Cookies

Ingredients

• 200 grams unsalted butter, softened but not greasy (or salted butter; reduce the fine salt to 1/4 teaspoon)
• 50 grams caster sugar
• 300 grams Carnation Caramel, Caramel Treat or thick dulce de leche
• 1 teaspoon vanilla extract or standard caramel essence
• 380 grams plain flour/all-purpose flour
• 40 grams cornflour/cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• Coarse or flaky sea salt, for a very light sprinkle (optional)

Instructions

1. 1

   --- Make and chill the dough ---

2. 2

   Add the softened butter and caster sugar to a large bowl. Beat for 2–3 minutes until smooth, creamy and slightly paler. It does not need to become very light or fluffy.

3. 3

   Add the caramelised condensed milk and vanilla extract or caramel essence. Mix on low speed at first, then beat until smooth and evenly combined. Scrape down the sides and bottom of the bowl.

4. 4

   Sift the plain flour, cornflour, baking powder and fine salt into a separate bowl.

5. 5

   Add half the dry ingredients to the caramel mixture. Mix on low speed until mostly incorporated.

6. 6

   Add the remaining dry ingredients. Use a spatula or your hands to bring the dough together just until no dry flour remains. Do not overmix.

7. 7

   The dough will be quite soft at this stage. Turn it out onto a sheet of cling film, then use the film to help shape it into a flat disc. Wrap it well and refrigerate for at least 30 minutes. Flattening the dough helps it chill more quickly and evenly. Do not add extra flour before chilling.

8. 8

   --- Shape and bake ---

9. 9

   About 15 minutes before the chilling time is complete, preheat the oven to 180°C/160°C fan/350°F. Line two large baking trays with non-stick baking paper.

10. 10

    Divide the chilled dough into 30g portions and roll each one into a smooth ball. Arrange them on the trays, leaving about 4cm between each cookie.

11. 11

    Press each ball with a fork until it is approximately 7–8mm thick. Press in one direction or make a criss-cross pattern. Dip the fork lightly in flour if it sticks.

12. 12

    Sprinkle each cookie with only a few grains of coarse or flaky sea salt, if using.

13. 13

    If baking in batches, keep any shaped cookies in the fridge while the first tray bakes.

14. 14

    Bake for 14–15 minutes per tray, until the tops look dry and set and the edges and bottoms are lightly golden. The cookies will still feel soft when first removed from the oven.

15. 15

    Leave the cookies on the tray for 10 minutes to firm up, then transfer them carefully to a wire rack and cool completely.