Milk biscuits

4 servings

35 minutes

Milk cookies are a cozy childhood memory warmed by the aroma of fresh baking. Their history traces back to the European tradition of homemade cookies, where simple ingredients turned into a delicate treat. These cookies have a soft texture, slightly crumbly, with subtle sweet notes. The gentle butter, light milk flavor, and golden crust make them an ideal complement to a cup of tea or coffee. They are often served for breakfast or at family tea gatherings, and children love them as a standalone treat. The key is not to overbake the cookies to maintain their softness. This baking is full of warmth and tradition that brings generations together at the table.

Energy value per serving

• Calories: 765.3
• Proteins: 11.9g
• Fats: 24.2g
• Carbohydrates: 126.1g

Ingredients

• Wheat flour: 400 g
• Sugar: 200 g
• Butter: 100 g
• Chicken egg: 1 pc
• Milk: 80 ml
• Baking powder: 0.5 tsp

Cooking steps

1. Beat the softened butter with sugar.

   Required ingredients:

   • Butter: 100 g
   • Sugar: 200 g

2. Add egg, milk, and baking powder. Mix well. Add flour and knead into an elastic dough. Roll the dough into a thickness of 7–10 mm.

   Required ingredients:

   • Chicken egg: 1 piece
   • Milk: 80 ml
   • Baking powder: 0.5 teaspoon
   • Wheat flour: 400 g

3. Cut out the cookies with a special wavy-edged mold or a regular metal tartlet mold. Line the baking tray with parchment paper. Preheat the oven to 180 degrees.

4. Transfer the cut cookies to a baking sheet. Bake for about 15 minutes until the edges are slightly browned. The main thing is not to overbake the cookies, or they will turn into regular biscuits.