Condensed Milk Biscuits
These rich tea biscuits will last if stored in an air tight container
Makes enough for: 24 biscuits
Ingredients
- 97 g fructose
- 60 mls milk
- 1.875 mls bicarbonate of soda
- 200 g flour
- 40 g salted butter, cubed
Method
- 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