Milk Biscuit

Preparation info

  • Difficulty

    Easy

Appears in

Organum

By Peter Gilmore

Published 2014

  • About

Ingredients

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

Method

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.