CookEat Recipe
Family Milk Biscuits
Thin grooved milk biscuits made with baker’s ammonia and baked until dry and crisp.
Method
Steps
Step 1
Gather the ingredients: 250 g plain flour, plus a little for rolling; 50 g butter, softened; 50 g icing sugar; 5 g plain food-grade ammonium bicarbonate, sold as baker’s ammonia for biscuits; A pinch of salt; 1 teaspoon vanilla sugar; About 100 ml lukewarm milk, added gradually.
Step 2
Use baker’s ammonia intended for food, not household ammonia. For a formulated commercial biscuit leavener, use its label quantity for 250 g flour in place of the 5 g plain ammonium bicarbonate. Mix it evenly into the flour with the icing sugar, salt and vanilla sugar, then make a well and add the butter.
Step 3
Add the lukewarm milk gradually and work into a soft dough; the full 100 ml may not be needed. Knead thoroughly for about 10–15 minutes until smooth and fine-textured. Do not dissolve the leavener separately in hot milk.
Step 4
Roll on a lightly floured surface to about 3 mm thick. Make shallow parallel grooves with a fork or ridged rolling pin, then cut into strips about 7–8 cm long and 2 cm wide. This makes roughly 70–80 biscuits, depending on the cuts. Arrange with space between them on clean ungreased non-stick metal trays. Keep the biscuits thin so they can dry through.
Step 5
Bake at 180°C for about 12–18 minutes, until lightly golden, fully cooked and dry through; adjust for the thickness. An ammonia smell develops during baking, so avoid leaning over the hot oven and ventilate the kitchen. Cool completely, uncovered, on a rack. The cold biscuits should be crisp and have no remaining ammonia smell; do not serve a batch that retains the smell after complete cooling.
Step 6
Store completely cold, dry biscuits in an airtight container. They may be dipped in tea or milk when served. Other small thin shapes can be cut from the same grooved sheet and baked with the same dry-through endpoint.
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