Shortbread Cookies with Boiled Condensed Milk under Chocolate Glaze
Baking and Desserts | European cuisine
⏳ Time
1 hour 30 minutes + 4 hours
🥕 Ingredients
8
🍽️ Servings
8
Description
Shortbread cookies with boiled condensed milk under chocolate glaze
Ingredients
- Butter - 3.2 oz
- Wheat Flour - 5.3 oz
- Powdered Sugar - 1.8 oz
- Egg white - 2 pieces
- Sour Cream - 2 tablespoons
- Salt - a pinch
- Condensed Milk - 1 can
- Liquid dark chocolate - 7.1 oz
Step by Step guide
Step 1
Prepare the sweet crumbly dough. To do this, sift the flour with salt into a food processor bowl or onto a large cutting board. Add the powdered sugar. Place diced butter (80 grams) on top. (You can use a food processor or chop the dough on the board with a large knife).
Step 2
Add 1-2 yolks and mix the dough. Add 1-2 tablespoons of sour cream (you can substitute sour cream with water, cream, etc.). Mix the dough – it should form a thick crumbly mixture (you don't need to achieve uniformity). The dough should be easy to mold (if not, add a little more sour cream, cream, or water).
Step 3
Place the resulting crumbly dough into a baking dish lined with parchment paper. Evenly distribute the dough in the dish, press it down with your hands, and prick it with a fork. Put the dish with the dough in the freezer for 10 minutes or in the refrigerator for 20-30 minutes.
Step 4
Preheat the oven to 180 °C (350 °F). Remove the dish with the dough from the refrigerator, place it in the preheated oven, and bake for 20 minutes until lightly golden. Remove the shortbread base and let it cool.
Step 5
Prepare the caramel. For this, pour the condensed milk into a small heavy-bottomed steel pot and add a piece of butter. Place the pot with the condensed milk over low heat and cook, stirring constantly with a wooden spatula, for 20-35 minutes (cooking time depends on the thickness of the pot's steel and the heating intensity). During cooking, the condensed milk will thicken and acquire a light caramel hue.
Step 6
As soon as you remove the boiled condensed milk from the heat – it starts to cool and thicken quickly (in its cooled form, it resembles toffee). Attention! If you overcook the condensed milk, it will become too hard. If undercooked, it will spread on the cake.
Step 7
Quickly transfer the caramel mixture onto the baked base and evenly spread it over the entire surface.
Step 8
In a clean, dry bowl, place broken pieces of chocolate (set aside about 50 g of chocolate). Place the bowl with chocolate over a boiling water bath. Heat the chocolate in the water bath until it starts to melt well (1-2 minutes). Leave the bowl over the water bath, but turn off the heat. Add the reserved 50 g of chocolate to the melted chocolate. Stir until the chocolate is completely melted.
Step 9
Pour the melted chocolate over the base and smooth the surface. Place the cookies in the refrigerator for 2-4 hours to chill thoroughly. Cut the finished cookies into strips and serve with tea, coffee, or cocoa.
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