Member: Vincenzo Carollo
Milk Biscuits
A traditional Sicilian biscuit, very dry and mild in flavour, but Sicilians make great use of them with their morning caffè latte
| 250 g durum wheat flour | |
| 250 g type 00 flour | |
| 150 g sugar | |
| 1 sachet of vanillin | |
| 10 g ammonia powder | |
| 100 g butter | |
| 1 dl approximately or as needed of warm milk for kneading. |
Member: Vincenzo Carollo Milk Biscuits A traditional Sicilian biscuit, very dry and mild in flavour, but Sicilians make great use of them with their morning caffè latte
| 1. | Mix the two flours, sugar, vanillin and ammonia in a bowl or stand mixer. Incorporate the butter, gradually add the milk to bind the dough. Form a ball, wrap it in cling film and place in the fridge for at least 30 minutes. |
| 2. | Preheat the oven to 200/210 degrees, line two baking trays with baking paper. |
| 3. | Taking a piece at a time, form sausage shapes 10 cm long and about 2 cm in diameter, place them on the trays about 3 cm apart, bake for about 25-30 minutes until they begin to colour, remove the biscuits from the oven and brush with milk, return the biscuits to the turned-off oven for another 5 minutes. |
| 4. | To dry the biscuits further, gather them all on one tray and let them cool in the turned-off oven. |
| 5. | Store in a sealed container. |
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