In a mixing bowl rub the flour and butter until it resembles a wet sand like texture.
Add the condensed milk and combine to form a dough. If the dough feels sticky then feel free to add additional tbsp of flour to make it into a cookie dough.
Using a tbsp as the measurement, take out the portion of dough, shape it into a ball and place on a baking tray lined with parchment paper.
First way of filling: Using the back of your tsp make a well in the centre of the cookie dough. Smoothen the cracks if any. Then fill it with condensed milk.
Bake in a pre-heated oven of 180°C for 8 to 10 mins until the bottom of the cookie is golden brown and the top is pale in colour.
Second way of filling: In this method, make a well in the centre of the dough but do not fill it with anything. Once baked and still warm press again on top to create the well then fill it with condensed milk.
Let the cookies cool completely and then transfer to an air tight container and store for 1 week at room temperature.
Start by adding 1.5 cups of flour. The additional 2 tbsp is to be used only if you feel the cookie dough is way too sticky.
Work with chilled butter for optimum results.
Use a tbsp or tsp measurement to divide the dough into roundels. That way all your cookies will be evenly shaped.
Try to work fast while shaping the cookie dough. If you observe any cracks developing then just smoothen it up with your fingers.
Cookies will crisp up upon cooling
If you feel that the base of the cookie gets too brown quickly, then follow the double pan technique while baking. This technique works well for all types of cookies.