I’m always looking to find new and interesting ways to use up ingredients and this week I had a half can of condensed milk left over from those Eggless Cookies, which were also delightful. So, whilst we’re talking about delightful things I should probably mention that I think it is most delightful to take along some homebaked goodies when attending any kind of party. Sometimes when this happens, however, it means you are in a hurry and end up not taking a photo of the final product, which is exactly what happened here. I managed to photograph the whole process and then rushed out the door without snapping the bites all snug in their little container:(
This is an unusual dessert – crumbly, chewy, salty, sweet. In truth there’s nothing I can really compare it to because it is unlike any dessert I’ve made or eaten. Maybe I’m bigging them up too much but I can’t help get excited when I discover a completely original recipe like this one. I’m not saying it’s going to blow your mind or anything but it might make you raise an eyebrow.
The recipients of these delightful little morsels were most grateful and they were eaten in a flash with many compliments – these are the kind of people I like to feed;)
That’s it. Short and most definitely sweet!
1/2 cup butter
1/2 organic cane sugar
1/2 cup flour
1/2 cup flax seed meal
1/2 tsp baking powder
1/2 tsp salt
1/2 cup condensed milk
zest and juice of 4 small limes
Pre-heat the oven to 350 degrees fahrenheit.
Cream the sugar and butter in a large bowl.
Add the flour, baking powder, salt and flax seed meal and mix until a fine crumble is formed.
Line and grease a small tray. Pour half the crumble mixture into the tray, spread evenly and press down firmly.
Zest the limes and along with the juice stir into the condensed milk until it becomes a smooth, pourable sauce.
Pour onto the crumble and using the back of a spoon spread to the edges.
Sprinkle on the remainder of the crumble and press down lightly but not so much that it disturbs the sauce.
Bake for 30mins. Leave it to cool and then put it in the fridge – these are definitely best served cold. They also keep really well in the freezer.
Cut into small bitesize pieces.