I have called these condensed milk biscuits because of the method used to make them. These are reminiscent of Marie biscuits, a rich tea biscuit. I always thought these were South African in origin but they are not. These were first made by the London bakery Peek Freans in 1874 to commemorate the marriage of the Grand Duchess Maria Alexandrovna of Russia to the Duke of Edinburgh.
When the plans for our house were drawn up, the architect designed the kitchen. We made one significant change when the builders were doing the wet work. Dave had taken the drawing and rendered it in 3D and realized the opening between the scullery and the kitchen was not large enough. When it came to the actual installation we decided to do the work ourselves. And by that, I mean Dave did all the joinery. We agreed we only wanted drawers and Dave worked around that to make the best use of the space. I changed one thing after the carcass had been installed. The extra expense was worth the end result. Once all the drawers were in I wrote post-it notes with what I thought should go where. As I still had the luxury of the cottage kitchen I did not need to move everything at once.
Today’s inspirational recipe from Lavender and Lime ♥ Condensed Milk Biscuits ♥ #LavenderAndLime Click To Tweet
As and when I needed something I took it out of the cottage and transferred it to the kitchen, using the notes as my guide. I have mostly stuck to the plan, only moving a few things around. And there are still a few things that have not been moved across as space has become a slight issue. The drawer with my baking tins needs a drawer-in-drawer system. This is to make better use of the depth of the drawer. Also, as my pantry has not yet been installed I am using two drawers for storage. One for my baking things and the other for every day pantry items. The bookshelf is being used for my containers, which is a fine balancing act. In time Dave will get the pantry done, as well as my silent waiter. But until then, I am making do with what I have.
Click on the links for conversions and notes.
Condensed Milk Biscuits
- 97 g fructose
- 60 mls milk
- 1.875 mls bicarbonate of soda
- 200 g flour
- 40 g salted butter, cubed
- Place the fructose, milk and bicarbonate of soda into a sauce pan over a medium to high temperature
- Bring to the boil, stirring until the fructose dissolves
- When the mixture is a caramel colour, remove from the heat and set aside to cool
- Place the flour into a mixing bowl, add the butter and rub in to form breadcrumbs
- Add the milk and mix to form a dough
- Turn out onto cling film and shape into a ball
- Wrap in the cling film and place into the fridge for 30 minutes
- Remove from the fridge, discard the cling film and cut into half
- Place onto a lightly floured surface and without overworking the dough, roll out to 4mm thick
- Cut into 6cm circles and place each piece onto a lined baking tray
- Dock each biscuit with a skewer and when they are all done, place the tray into the fridge
- Preheat the oven to 160° Celsius
- Place the baking tray into the oven for 20 minutes
- Remove from the oven and place the biscuits onto a wire rack to cool completely
- Store in an airtight container
Inspiration published on Lavender and Lime April 26:
Today is my dad’s 75th birthday and Dave and I are in Johannesburg to celebrate with him. We will be back at work on the 28th and I will reply to blog comments then. I might not be able to read any blogs while we are away.
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