Milk Tea Biscuits

1. 1

   Return the butter and condensed milk to room temperature.

2. 2

   Combine the cake flour, corn starch, and baking powder, and sift.

3. 3

   Knead the butter into a cream-like state, add in the condensed milk, and mix well.

4. 4

   Add in the skim milk and sifted powder, roughly mix with a spatula, add in the tea leaves (minced when not using from a tea bag) as well, and stir together evenly.

5. 5

   Flatten it out and wrap in plastic wrap, then let it sit in the fridge for more than 30 minutes.

6. 6

   Preheat the oven to 170C.

7. 7

   Divide the dough into 25 pieces after taking it out of the fridge.

8. 8

   Ball up each piece, and spread out on a cookie sheet covered with cooking paper with spaces inbetween.

9. 9

   Lightly coat the bottom of a flat-bottomed glass with flour (bread or cake flour not listed in the ingredients), and squish each piece into about 3mm thick.

10. 10

    Poke holes into them with a fork etc.

11. 11

    Bake in the preheated oven for about 10~12 minutes.

12. 12

    After baking, let them cool on a cake rack etc.

No additional tips available.