Bring all the ingredients to room temperature. If the room temperature is still a bit cold for the butter and sugar creaming, zap the butter in 10-second increments in the microwave to soften it up a bit. Preheat the oven to 170°C/340F.
Cream together the butter and sugar until light and fluffy.
450 grams butter softened, 340 grams white sugar caster or granulated
Add in the condensed milk, and vanilla essence. Mixed until well combined.
1 tin sweetened condensed milk, 1 teaspoon vanilla extract
Whisk together the dry ingredients to ensure they are evenly distributed within the flour. Then add the flour in batches of 3 or 4 to the butter mixture and mix until a soft dough forms.
680 grams plain or standard grade flour, 4 teaspoon baking powder, 1 teaspoon salt
Divide the cookies either using a cookie scoop ( I used a 5cm cookie scoop and then divided each scoop into two for smaller biscuits) or roll our balls approximately 3cm in diameter. Place the rolled cookies onto a cookie sheet about 4 cm apart and squash down until about 1cm tall, using your fingers or a fork.
Allow the cookies to rest in the fridge for at least 10 minutes before baking. This will firm up the cookies and prevent spreading. However, if you want thinner, crispier cookies you can skip this step. Bake the cookies for approximately 12-18 minutes. Allow the cookies to cool on a cooling rack.