Preheat oven to 180 °C (350 °F) and line 2 cookie trays with baking paper.

In a large bowl combine sweetened condensed milk, caster sugar, and 1 1/2 cups (225g) of the flour) and mix well. Leaving out some of the flour at this stage allows for better mixing of the ingredients.

Now add the remaining flour and mix again. The mixture will be quite thick and sticky.

Moisten hands slightly with water and form heaped dessertspoonful’s of mixture into balls.

Place balls onto lined trays and flatten a little with a moistened fork. Leave room around each ball to allow for a small amount of spreading.

Bake for 10 – 12 minutes or until lightly golden brown.

Remove from oven and cool on a baking rack.

Store in an airtight container 4 – 5 days, or in the freezer for 2 to 3 months.