Milk Tart Cookies

Ingredients

A. Milk tart

• 313g full fat milk

• 5g butter

• 13g cake flour

• 13g corn flour

• 63g caster sugar

• 1 egg

• 3g salt

• 1 TBS vanilla essence

• 1 TBS cinnamon

B. Cookie dough

• 113g soft butter

• 113g brown sugar

• 100g white sugar

• 1 TBS vanilla essence

• 8g salt

• 1 3/4 TSP baking powder

• 1 TSP bicarb

• 1 TBS cinnamon

• 1 TBS ground ginger

• 1 TSP mixed spice

• 2 large eggs

• 290g cake flour

Method:

1. Begin by making the milk tart. In a pot, bring your milk and butter to a simmer.

2. While that is heating up, whisk all of your remaining ingredients in a bowl.

3. Once your milk has begun simmering, slowly pour into your egg mixture while whisking the eggs at the same time.

4. Return the combined mixture to a low heat and whisk until the mixture thickens.

5. You will know the mixture is ready when you take some of the milk tart with your whisk and draw a figure 8 on the surface of the mixture. If it does not incorporate into the mixture immediately, then the milk tart is ready.

6. Strain into a bowl, put plastic wrap onto the surface of the mixture and place into the freezer.

7. While this is freezing, it is time to start your cookie dough.

8. Combine butter, sugar, vanilla essence, salt, baking powder, bicarb, and spices in the bowl of a stand mixer fitted with a paddle attachment.

9. Cream the mixture on a high speed.

10. Then add your eggs in one by one until the mixture is light and fluffy. Ensure that you scrape the bowl in between to incorporate everything fully.

11. Add in your flour and paddle until just combined.

12. Take your milk tart and cut out 9 squares that weigh 20-25g each.

13. Divide your cookie dough into 9 dough balls each weighing around 80g.

14. Enclose each dough ball around each milk tart cube, shaping it back into a cookie dough ball.

15. Once you have done this with all of the dough, freeze the dough balls for at least 2 hours.

16. Bake 180C for 23 minutes.

17. Allow to cool to harden.