Christmas Baking
Condensed Milk Cornstarch Cookies: No Flour, No Eggs – Lemony Bites That Melt in Your Mouth
Melt-in-your-mouth condensed milk cornstarch cookies with lemon juice: no flour, no eggs, just 4 ingredients.
NutritionApproximate, per serving
Instructions
Pour the sweetened condensed milk into a large bowl and add the 3 1/2 tablespoons (50 ml) of melted butter. Whisk well until the fat is fully combined with the milk.
Pour in the 1/3 cup (80 ml) of fresh lemon juice and mix again. Thanks to the acid, the mixture thickens right away and turns creamy.
Gradually add the 2 1/3 cups (300 g) of cornstarch. Stir it in with a spoon or spatula first, then work the dough with your hand.
Knead until you have a smooth, non-sticky, pliable dough. If it crumbles, add a drop of milk; if it sticks, add a pinch of cornstarch.
Divide the dough into 3 or 4 parts. Roll each into a long rope about 3/4 inch (2 cm) thick on the counter.
Run a fork along the whole length of each rope to flatten it gently and create a ridged pattern.
Cut each rope with a knife into small diamonds or pillows, about 1 inch (2–3 cm) long.
Arrange the pieces on a baking sheet lined with parchment paper. Heat the oven to 340°F (170°C) (conventional setting).
Bake for about 15 minutes. Watch them: the cookies must stay pale and must not brown, otherwise they turn hard.
Dust with powdered sugar through a sieve while they are still warm or after they have cooled.
- For a stronger lemon flavor, add the grated zest of an unwaxed lemon. Do not leave the dough out in the open for long, because cornstarch dries quickly: work briskly.
- Variations: use orange juice instead of lemon juice for a sweeter, milder cookie, or dip half of each cooled cookie in melted dark chocolate.