There's something truly magical about the scent of freshly baked biscuits, with its hints of buttery sweetness and warm nostalgia, that transforms any space into a haven of coziness and contentment. The soft hum of the oven, the gentle clinking of utensils, and the unmistakable fragrance of milk biscuits slowly permeating every nook and cranny of the house. As these delectable treats begin to take shape in the warmth of the oven, a comforting aroma envelops the kitchen, evoking memories of childhood and family gatherings.
Beyond the sensory delight, homemade milk biscuits offer a multitude of advantages over their store-bought counterparts. Crafted with love and attention to detail, they boast a freshness and flavor that simply cannot be replicated by mass-produced alternatives. From the quality of ingredients to the absence of preservatives, homemade biscuits provide a wholesome indulgence that speaks to the heart of home cooking. Each bite is imbued with a sense of care and authenticity, elevating the simple pleasure of a biscuit to a cherished moment of homemade goodness.
LET'S BAKE!
Utensils needed:
Baking sheet for the cookies
Rolling pin
Parchment paper or a Non-Stick Silicone Baking Mat (silpat)
Stand Mixer (or use a fouet, but mix everything very well!)
Ingredients:
2 Tbsp Butter
½ Cup Powder Sugar
1 Egg
½ Tspn Vanilla Essence
1 Cup Flour
3 Tbsp Milk Powder
2 Tbsp Cornstartch
½ tsp salt
½ Tspn Baking Powder
Makes approximately 25 cookies.
Instructions:
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper or grease it with butter and flour.
In the mixer, beat the butter and the powder sugar until creamy and light.
Add the egg and vanilla extract to the butter and sugar mixture, and beat in the mixer until well combined.
In a separate bowl, sift the all-purpose flour, milk powder, cornstarch, salt, and baking powder.
Remove the dough from the mixer and gradually add the dry ingredients to the butter mixture, until a homogeneous dough forms. The dough should be soft and slightly sticky. Cover the dough with plastic wrap and let it rest for 10 minutes in the refrigerator.
After resting, roll out the dough with parchment paper on top, to a thickness of 6mm. Cut out cookies in rectangular shapes or any preferred shape!
Put the cookies in the baking sheet lined with parchment paper or silpat, leaving 2cm of space between them to allow the cookies to spread slightly during baking.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies begin to lightly brown.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, the cookies are ready to be served or stored. Store in an airtight container to maintain freshness for up to 30 days.
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