Sweetened Condensed Milk Biscuits ( Cookies )

"These biscuits (cookies) are still my adult children favourites and I can never seem to make enough of them !! The secret of this biscuit is to chill the dough before baking. If making this recipe, please don't use skim milk or evaporated milk, only condensed milk."
photo by Carl FunnyCat photo by Carl FunnyCat
photo by Carl FunnyCat
Ready In:
2hrs 15mins
60 cookies




  • Beat the margarine and sugar until creamy.
  • Add vanilla essence - beat for another couple seconds.
  • Add the tin of sweetened condensed milk to the "cream" mixture.
  • Add salt then flour - cut into the mixture whilst mixing with a round edged knife.
  • Once mixture has the consistency of workable dough (more flour may be needed to get right consistency) roll out dough into 6 inch "sausages" - wrap "sausage dough" in parchment paper (wax paper) and place in fridge for half an hour before cutting the sausages into slices. Flatten biscuits lightly before baking in a preheated oven @ 180degrees until biscuits are a fine golden colour.
  • This recipe makes approximately 60+ biscuits -.

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  1. I love the cookies! I made half a batch with 3tbs crystallised ginger and half a batch with 3tbs peanut butter. I do find the recipe itself quite vague and had a lot of questions during the making... Which flour? How thick must the sausages be? How long must the cookies bake approx? Add the condensed milk and then? Beat? (I did). 2 Hours prep time? For the rest a nice and easy recipe!
  2. These are awesome little cookies of pure love! I served these for our annual Kwanzaa celebration and absolutely everyone couldn't stop eating them. Such an easy recipe and not time consuming at all. My neice and sister was having a race to see who could eat the most. I had to take them away...lol. Love this recipe and will be making it often. Thanks!
  3. I made these with my six year old this morning. After getting the mixture ready (we used real butter as that is what I had) we divided the mixture into three. One batch we added broken up Easter egg, the other I left plain and the third I did a thumb print and added a drop of jam before baking. They took 15 minutes in my oven and came out slightly crunchy on the edges but soft inside, just how I like it. This is my new biscuit recipe, wonderful for my egg free household.
  4. Hi, <br/>Thought this was easy to make but i did alter it just a little.<br/>1 cup of soft brown sugar - instead of 3/4 cup of sugar, this gives a little nuttyness to the mix<br/>11/2 cups of choc chips<br/>4 tblsp of peanut butter, to give it kick.<br/><br/>Easy to make and a very nice base.
  5. Oh my goodness! These are so easy! Who would think so few ingredients would result in such a delightful and delicious cookie! The dough comes together quickly, I shaped my rolls a little bigger, so I got 40 cookies, but that's ok, DH has put in a standing order for these little gems! And they have gone straight into his "Favorites" book!


Born and bred in Southern Africa (Durbs) I made my first "pot roast" at the age of 9. Since then I have experimented with all types of cooking, but, my passion lies with tarts. I am happily married to the love of my life for over 30 years and we have 2 adult sons and 2 fur kids (Beagles). Since furthering our journey in life and moving to Canada, we have had to adapt to different ingrediants that may compliment my many "south african cook books!" I am now a retired paralegal and awaiting hubbies retirement in 5 years. My favourite cookbook is called " The complete South African Cookbook" by Magdaleen Van Wyk which was given to me by my mom in law in 1985. Hubby and I love to keep busy by either gardening (of course in summer which is short lived) and in winter we tackle projects within the house that needs tending to. Our two beagles Duke and Duchess are our "children" and keep us on our toes!
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