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.
1
Beat the softened butter with sugar.
- 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.
- Chicken egg: 1 piece
- Milk: 80 ml
- Baking powder (raising agent): 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.
