Recipe: Homemade Cookies With Boiled Condensed Milk Filling and Chocolate Glaze
The Latvian news site NRA has published a recipe for cookies with a boiled condensed milk cream and chocolate glaze, similar to store-bought treats. The quantities make about 12–15 cookies.
Cookies with a chocolate coating and condensed milk filling, of the kind usually bought in shops, can also be made at home. The recipe was published by the Latvian news site NRA. The finished cookie has a crisp, slightly crumbly base, a thick chocolate cream made with boiled condensed milk, and a chocolate glaze. The preparation is not complicated, but it takes time for the filling to set and the chocolate to harden.
Ingredients (about 12–15 cookies)
Base: 150 g wheat flour, 80 g soft butter, 50 g sugar, 1 egg, 1 teaspoon baking powder, a pinch of salt and 1 teaspoon vanilla sugar.
Filling: 200 g boiled condensed milk and 100 g soft butter.
Glaze: 200 g dark or milk chocolate and 1 tablespoon coconut oil or 20 g butter.
Preparation
Beat the butter with the sugar and vanilla sugar, add the egg and stir until smooth. Mix the flour, baking powder and salt separately, add them gradually to the butter mixture and knead a soft, non-sticky dough. Wrap it in cling film and chill in the refrigerator for about 30 minutes.
Roll the dough out to 5–7 mm thickness, cut out small cookies with a round cutter and place them on a baking tray lined with baking paper. Bake at 180 degrees for about 10–12 minutes, until the edges turn lightly golden, then cool completely.
For the filling, beat the butter and gradually add the boiled condensed milk. The cream should be thick and firm. Put a portion of cream on each cookie, shaping a rounded layer, and chill the cookies for 30–40 minutes.
Melt the chocolate with the coconut oil or butter in a water bath until smooth and glossy. Coat the cookies one at a time, for example using two forks or a small rack, and chill them until the chocolate has fully hardened.
Tips
For a stronger chocolate flavour, choose dark chocolate with 50–70% cocoa. A pinch of salt can be added to the filling. If the cream is too soft, chill it briefly before shaping. For a thinner, glossier glaze, add a little more coconut oil. Store the finished cookies in a sealed container in the refrigerator.
