Milk Biscuit

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Preparation info

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By Peter Gilmore

Published 2014

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  • 1 litre (35 fl oz) milk
  • 100 g ( oz) liquid glucose


Heat the milk and glucose to 85°C (185°F). Froth with a stick blender. Using a slotted spoon, scoop off the froth—making sure you drain any run-off—and place the froth on a tray lined with silicone paper. Dry in an 80°C (175°F/Gas ¼–½) oven for 30–40 minutes or until dry and brittle.

Store in an airtight container until required.