Regular readers of the blog may remember that I attended a three week “Cooking to save money and waste” which was held in Inverness at the beginning of the year. AO.com have produced a very helpful interactive “Waste-Less Journey” infographic giving all kinds of food storage tips as well as meal planning lists and other tips on how you can save money and reduce your food waste.
I’ve still been trying to reduce our food waste as much as I can-particularly when it comes to fruit and veg, but one thing I am trying to improve on is how I use up my baking ingredients. I’m very guilty (I can’t be the only one) of needing specialist ingredients for a one-off bake, then have trouble using them up before their sell-by date!
One such event was last week, when I needed half a can of sweetened condensed milk for a batch of homemade icecream. I remembered to store the leftover milk (just under 200ml) in an airtight tub in the fridge and googled ‘uses for condensed milk’. It seems that cookies are the overwhelmingly popular choice! I was going to do simple plain milk cookies but then I realised that I could go further with using up other opened items that were stored in my baking cupboards!
Susan's Waste-Less Cookies
- 200ml sweetened condensed milk
- 200g unsalted butter
- 300g plain flour
- An assortment of extra cookie flavours: I had butterscotch pieces/crumbs, chopped almonds, desiccated coconut, chocolate curls and sugar confetti.
1. Beat your unsalted butter with an electric whisk until soft. After a couple of minutes, add in your condensed milk and beat until you have a soft buttercream like texture.
2. Stir in the flour. You only can get so far with this with a wooden spoon; when it seems laborious, use your hands to bring the mixture together. It will feel like a ball of warm pastry.
3. Add in your extra flavours. I split my dough into thirds and added in the respective additional ingredients. This was done by sight really and it does depend on what you’ve got that needs using up. Of course you can keep them plain too!
4. Roll walnut sized balls of the dough in your hands and add to a lined baking tray, ensuring that they are evenly spaced apart. Flatten slightly with the palm of your hand.
5. Bake in a preheated oven (180c fan) for 17-20 minutes until golden brown, and then cool completely on a wire tray.
You should have lots of thick, just bigger than bite-sized cookies, that have a shortbread like texture!
I’ve entered this recipe into the No Waste Food Challenge which is run by Elizabeth’s Kitchen Diary!