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Milani x The Confectionist

What You’ll Need:

  • 115g Salted Butter (Room Temp)
  • 50ml Milk
  • 1 Egg


Making The Dough:

  1. Beat your butter with a hand mixer/bench mixer on high speed for 5 minutes, until pale in colour.
  2. Add your egg and mix until combined. Scrape down the sides of the bowl.
  3. With a wooden spoon, mix in all ingredients from cookie mix, until combined.
  4. Add milk and mix until combined.
  5. Cover with cling film and let the dough rest for 10 minutes.


  1. Spray a cookie tray with oil spray, and line the tray with baking paper (the oil helps keep the baking paper from flying up in the corners from the oven fan)
  2. Portioning your cookie dough balls:
  • If you have an ice cream scoop, you can scoop your cookie dough balls to keep them consistent in size
  • If you’d like to weigh your Cookies, we recommend 100g per cookie dough ball
  • On the other hand, who needs consistency? You can also measure out your cookie dough balls by eye!
  1. Place the cookie dough balls, evenly spaced, on the cookie dough tray and cover with cling film.
  2. For best results, let the cookies chill in the fridge overnight OR for 15 minutes in the freezer


  1. Preheat your oven to 170° C, Fan Forced
  2. Bake your cookies straight from the fridge/freezer
  3. Pop them in the oven for 8 minutes
  4. Then, spin the tray around and bake for another 3 minutes. Depending on your oven, and the size of your cookie dough balls, this final bake time might vary. You want to make sure your cookies are golden brown, so leave them in for a few minutes longer if they’re not quite golden
  5. Your cookies will be soft-to-touch when they’re pulled out of the oven. Leave the cookies to cool on the tray for at least 15 minutes before moving them.
  6. Enjoy!


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