Milk biscuits

Generality

Milk biscuits are typical English sweet foods, which belong to the dry pastry group.

They are characterized by their high milk content and are mainly used as food to be soaked or as sweet snacks.

Milk biscuits should not be confused with "Rich Tea", instead they are mainly used as a dry tea pastry.

The "Malted Milk" were the first milk cookies "properly so called"; were introduced to the market in 1924 by the "Elkes Biscuits" of Uttoxeter (England). Today the company is owned by the equally British "Fox's Biscuits".

The most popular traditional milk biscuits are three, belonging respectively to different companies and recognizable for the specific design that represents:

Two milk containers and a cow.
A cow and a fence.
A cow and a calf.

Some variants of milk biscuits include:

Aroma of vanilla, cocoa or banana.
A chocolate coating.
The formation of a sandwich with vanilla cream enclosed between two biscuits.

Recently, more "healthy" variants of traditional milk biscuits have appeared, with the following characteristics:

Without wheat.
Less added sugar.
Without synthetic sweeteners.
Source of calcium.
"Healthy" energy source.

Nutritional Features


Chemical composition		Value for 100g
Edible part		100%
water		5.0 g
Protein		13.8 g
Total lipids		8.1 g
	Saturated fatty acids	1.70 g
	Monounsaturated fatty acids	3.70 g
	Polyunsaturated fatty acids	2.65 g
Cholesterol		26.0 mg
Carbohydrates available		76.1 g
	Starch	40.4 g
	Soluble sugars	35.7 g
Total fiber		1.2 g
	Soluble fiber	- g
	Insoluble fiber	- g
Phytic acid		0.0 g
Alcohol		0.0 g
Power		417.0 kcal
Sodium		491.0 mg
Potassium		366.0 mg
Iron		1.90 mg
Football		104.0 mg
Phosphorus		255.0 mg
Magnesium		- mg
Zinc		0.4 mg
Copper		- mg
Selenium		- µg
Thiamine		0.29 mg
Riboflavin		0.26 mg
Niacin		2.40 mg
Vitamin A retinol eq.		2.00 RAE
C vitamin		2.00 mg
Vitamin E		3.77 mg

WARNING! The above values refer to a packaged commercial food.

Milk biscuits are sweet foods that contain added sugar.

They have a considerable caloric intake, which can increase or decrease according to the recipe (quantity of butter, type of milk, quantity of sugar, etc.).

Energy comes mainly from carbohydrates, followed by lipids and finally proteins.

Carbohydrates are essentially complex (starch), unsaturated fatty acids and high and medium biological value proteins.

Milk biscuits contain a significant amount of cholesterol.

The fibers are satisfactory.

Among the vitamins there is a good content of thiamine (vitamin B1), riboflavin (vitamin B2) and tocopherols (vitamin E).

As far as mineral salts are concerned, there is a certain sodium content (which increases with the addition of table salt), phosphorus, calcium and iron (the latter is not totally bioavailable).

Milk biscuits, although less "harmful" than shortbread biscuits, are not suitable for frequent and systematic consumption by subjects suffering from overweight and metabolic diseases such as type 2 diabetes mellitus, hypertriglyceridemia and hypercholesterolemia.

They contain a small amount of lactose and massive doses of gluten; this means that they do not lend themselves to the dietary regime for the related intolerances.

Admitted by the latto ovo vegetarian philosophy, they are unsuitable for the vegan one.

The average portion as breakfast foods is 30 g (5-6 biscuits, about 125 kcal).

Homemade Recipe

Ingredients

Wheat flour 350 g,
starch 100 g,
sugar 200 g,
butter 100 g,
milk 130 ml,
bicarbonate 6 g,
vanillin 1 sachet.

Method

Create a fountain with powders and sugar.
Soften the butter with your hands and form small bows.
Add the softened butter and milk to the center of the fountain.
Knead until a uniform mixture is obtained.
Form a loaf and let it rest in the fridge for 30 minutes.
Divide the dough into pieces of about 20 g.
Create more flattened discs in the center.
Place the cookies on a baking sheet with parchment paper and bake in a static oven at 190 ° for 15 minutes.