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1
Put all the ingredients into a bowl except for milk.
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2
(Use chilled butter just removed from the fridge.)
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3
Cut the butter with a bench scraper to mix in.
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4
Once the butter has been cut into 1 cm cubes, crush them with your fingers.
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5
There's only one hand in the photo, but use both hands to crush like you're washing your hands.
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6
The mixture will develop a powdery texture like okara.
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7
The butter lumps should be the size of a grain of rice.
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8
Pour the milk in the center and mix roughly with a spatula.
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9
It's done once the dough forms.
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10
Do not worry if there are some rice-sized pieces of butter left.
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11
Do not knead the dough.
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12
Put the dough into a plastic bag and let rest for 20-30 minutes in the fridge.
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13
Preheat the oven to 190C.
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14
Take the dough out from the fridge, roll it out with a rolling pin over the bag, and fold.
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15
Repeat this process several times.
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16
Then roll out into a 1.5 cm thickness.
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17
Open up the bag and fold the dough half.
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18
It should be 1.5 x 2 = 3 cm thick.
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19
Do not press too much.
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20
This is the key to get it to crack while baking.
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21
Place each piece of dough on a baking sheet lined with parchment paper.
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22
Reduce the heat to 180C and bake for 15-20 minutes.
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23
When it has baked, let it cool on a cooling rack.
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24
Keep them in a plastic bag after cooling.
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25
Toast the biscuits just before eating, they'll become crispy and delicious!
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26
Variation: Use 1/3 of honey and 2/3 of maple syrup to make a KFC-style syrup.
