Mini Anthills

Ingredients

for the shortcrust pastry:

2 eggs

200 g butter

1 tbsp powdered sugar

1/2 tsp baking powder

500 g flour

1 can boiled condensed milk

Whisk the softened butter with the powdered sugar. Add the eggs, whisk until combined. Mix the flour with the baking powder and sift it into the egg-butter mixture. Knead into a soft dough.

It's very important to knead the dough quickly, without kneading, rubbing, or overworking it, as this will ensure a soft, crumbly dough. Over-kneading will develop gluten in the dough, and the butter may melt and be absorbed into the flour, resulting in a tight, dense dough. 

Form the dough into a flat cake, wrap it in plastic wrap, and refrigerate for 30-40 minutes.

Divide the chilled dough into pieces, grind them through a meat grinder (distributing the dough "strings" evenly across the baking sheet), and bake for 20 minutes at 200°C (depending on your oven). Once the dough is golden brown, lightly stir the "strings" to ensure they bake evenly, and bake for another 5 minutes.

Cool the baked dough slightly, place it in a large bowl, and crumble it. Add the boiled condensed milk and mix thoroughly. Divide the resulting mixture into the molds.

Bon appétit!