Biscotti al latte (Italian milk biscuits)

These very simple biscuits made with pantry staples are more like a mildy sweet bread.   Italians aren’t big breakfast eaters, usually opting for a brioche and a caffe latte; biscuits like these are especially for that purpose.


1kg plain flour
16g baking powder
400g caster sugar
250ml full cream milk
250g unsalted butter, melted and cooled
4 eggs
1 egg yolk
1 tablespoon milk, extra

Making them
1. Combine the flour, baking powder, and caster sugar in a bowl. Using a stand mixer with the paddle attachment on low speed, add the butter, milk and four eggs and combine until smooth (this could also be done just with a wooden spoon if you don’t have a mixer). Cover bowl with plastic wrap and refrigerate for an hour. Pre-heat oven to 180 degrees fan forced.
2. Remove from the fridge, tip onto a lightly floured surface and give it a brief need. You can then start shaping biscuits in your desired shape/size. I rolled the dough into thin logs (as if you were rolling gnocchi) then cut with a knife. Lay out on a baking tray lined with baking paper, ensuring there is a couple of centimetres between each biscuit
3. Combine the egg yolk and extra milk in a small bowl, then using a pastry brush lightly brush each biscuit. Put the trays in the oven and bake for 10 or so minutes until lightly golden (if the bottoms are golden they are ready). Remove from oven and allow to cool. Will store well in an airtight container.

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