Boiled Milk Cookies
This is one of those versatile cookie recipes that my Mom used a lot. She could pipe them into various shapes with her cookie press, roll them into little balls, and decorate them in any way possible. And they were fool-proof.
Obviously a few of the rolled balls disappeared off the table when she turned her back, and then I still had the privilege of cleaning the mixing bowl afterwards! Such wonderful memories, and the smell when these beauties bake takes you back to an era when we had front gardens and no electrical fencing. And, our electricity never went off! Imagine that!
Boiled milk cookies are just delicious, as the boiling process does something to the recipe that you just don’t get from your cool mixes. It’s like making ice-cream through a custard process vs. “raw”, just mixing and pouring it into the ice-cream maker. Same ingredients, different effect.
|Cake flour||6 x 250ml or 900g|
|Butter or Margerine||500g|
|Sugar||500ml or 400g|
How you go about it:
- Mix the unsifted cake flour and the salt.
- Rub the butter in with your fingers until finely mixed, or like bread crumbs
- Heat the sugar, milk and baking soda together in a big pot until boiling. Stir frequently and be careful for it not to boil over. (Remember, never leave milk to boil on the heat – keep and eye on it constantly).
- Pour the boiling mixture into the dry mix. Mix well.
- Put in a bowl with a lid and coll down completely. Over-night in the fridge is best.
- Make cookies and place on a greased baking tray. Not too close to each other.
- If you make little balls, press them with a fork to flatten them and decorate them.
- Bake for 10-12 minutes in a 200 degree Celsius pre-heated oven.
- Let it cool on the pan and then transfer to a cooling rack until completely cool.