Shortbread cookies with boiled condensed milk under chocolate glaze
8 servings
90 minutes
Shortbread cookies with boiled condensed milk under chocolate glaze are a true delight for sweet lovers. This dessert hails from European cuisine, combining the tenderness of shortbread dough, the richness of caramel from condensed milk, and the sophistication of chocolate glaze. Made with love, it delights with a crunchy base that harmoniously complements the chewy and aromatic filling. Boiled condensed milk adds a light toffee note while chocolate adds a velvety depth of flavor. Such cookies are perfect with a cup of hot coffee, tea, or cocoa, creating an atmosphere of coziness. Due to its simplicity and delightful taste, it often becomes a decoration for festive tables or just a pleasant treat for loved ones.
1
Prepare sweet chopped dough. For this, sift flour with salt into a food processor bowl or on a large cutting board. Add 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).
- Wheat flour: 150 g
- Salt: pinch
- Powdered sugar: 50 g
- Butter: 90 g
2
Add 1-2 egg yolks and mix the dough. Add 1-2 tablespoons of sour cream (can be replaced with water, cream, etc.). Mix the dough – it should be a thick crumbly mixture (no need for uniformity). The dough should be easy to shape (if not, add a bit more sour cream, cream, or water).
- Egg yolk: 2 pieces
- Sour cream: 2 tablespoons
3
Place the crumb obtained from the dough into a baking dish lined with parchment. 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.
4
Preheat the oven to 180 °C. Remove the dough form from the refrigerator, place it in the preheated oven, and bake for 20 minutes until lightly golden. Remove the shortcrust base and let it cool.
5
Prepare caramel. For this, pour condensed milk into a small thick-bottomed steel pot and add a piece of butter. Place the pot on low heat and cook, stirring constantly with a wooden spatula, for 20-35 minutes (cooking time depends on the thickness of the pot and the intensity of heating). During cooking, the condensed milk will thicken and acquire a light caramel hue.
- Condensed milk: 1 jar
- Butter: 90 g
6
Once the boiled condensed milk is removed from the heat, it starts to cool and thicken quickly (when cooled, it resembles toffee). Attention! If overcooked, it will become too hard. If undercooked, it will spread on the cake.
7
Quickly transfer the caramel mass onto the baked cake and spread it evenly over the entire surface.
8
Place broken chocolate pieces (about 50 g of chocolate set aside) in a clean, dry bowl. Put 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 on 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.
- Milk chocolate: 200 g
- Milk chocolate: 200 g
9
Pour the melted chocolate over the cake and smooth the surface. Place the cookies in the refrigerator for 2-4 hours to cool well. Cut the finished cookies into strips and serve with tea, coffee, or cocoa.