Very simple biscuits have a low failure rate. When roasted, they give off a thick milky aroma. They are very crispy after cooling and are hard biscuits. If you want to eat crispy but not fragile biscuits, use this recipe - the blend of butter and condensed milk is particularly attractive. The shape can be shaped according to your own preferences, without having to stick to the square or the circle.
Ready, so ingredients
Butter the butter at room temperature and then use the egg beater to send it to a slightly larger volume.
Add condensed milk, salt and vanilla extract, scrape and mix well
Sifting into low-gluten flour
Stir fry with a spatula
Take 100g of floc into another pot and add 8g of cocoa powder to the pot.
Separate and into two different colored doughs
Put the white dough on the silicone pad and cover with plastic wrap. Flatten (if using a wooden chopping board, put a plastic wrap under the dough), use a rolling pin to make a 0.3cm thick dough.
The cocoa dough is kneaded into small pieces and placed evenly on the dough.
Re-cover the plastic wrap
Gently flatten with a rolling pin, this time the oven is warmed up 170 degrees
Randomly cut into irregular pieces with a wheel cutter
Place it on the baking tray and feed it into the preheated oven, 170 degrees, 15 minutes, and then cover the foil after coloring.
Each oven is different, the temperature time is for reference only, as long as it is baked to the surrounding surface, it is slightly yellow, and it will be brittle after being baked.