Tonka and Malted Milk Biscuits with Chocolate
Aaron's elegant tonka and malted milk biscuits This signature challenge creation demonstrates sophisticated simplicity through distinctive tonka bean providing vanilla-almond-cherry flavor paired with nostalgic malted milk powder creating unique combination. NOTE: Tonka beans are illegal for flavoring food in the United States because they contain high concentrations of coumarin, a toxic compound that can cause liver damage. The FDA banned their use in food in 1954 due to concerns over liver toxicity, though the beans themselves are still used in cosmetic and tobacco products and can be found on some US restaurant menus despite the ban. They are legal in the United Kingdom.
- Time: 117 min
Source: Relaxed Recipes
Ingredients
- MAKE THE TONKA MALTED MILK DOUGH
- In medium bowl, whisk together all-purpose flour, malted milk powder, baking pow
- In large bowl, cream softened butter and granulated sugar using electric mixer o
- Beat in egg yolk and vanilla extract until well incorporated, scraping down bowl
- Gradually add dry ingredient mixture mixing on low speed just until combined
- Add whole milk 1 tablespoon at a time until dough comes together into cohesive m
- Divide dough in half and flatten each portion into 1-inch thick disc
- Wrap each disc tightly in plastic wrap and refrigerate 1 hour minimum
- ROLL AND CUT THE BISCUITS
- Remove one dough disc from refrigerator and let sit 2-3 minutes
- Place dough between two sheets of parchment paper
- Roll dough evenly to 1/8-inch thickness for delicate texture Prue praised as lov
- Using cookie cutters, cut dough into simple rounds, squares, or decorative shape
- Place cut biscuits on parchment-lined baking sheets spacing 1 inch apart
- Gather scraps, re-roll once, and cut additional biscuits
- Refrigerate shaped biscuits on sheets for 15 minutes before baking for shape ret
- BAKE TO PERFECT TEXTURE
- While biscuits chill, preheat oven to 325°F allowing at least 15 minutes, positi
- Bake chilled biscuits 10-12 minutes until edges are just golden and centers are
- Watch carefully during final minutes as thin biscuits overbake quickly
- Cool on sheet 5 minutes then transfer to wire rack
- Cool completely to room temperature before dipping, at least 30 minutes
- PREPARE THE MILK CHOCOLATE DIP
- Place chopped milk chocolate in heatproof bowl with vegetable oil or coconut oil
- Melt using double boiler method or microwave in 30-second intervals, stirring un
- Allow chocolate to cool slightly, about 5 minutes, until reaching ideal dipping
- DIP THE BISCUITS
- Working with one biscuit at a time, hold by edges and dip halfway into melted ch
- Partial dipping provides that hint of chocolate Prue praised without overwhelmin
- Lift and hold over bowl for few seconds, gently shake to allow excess to drip of
- Place on parchment-lined sheet chocolate side up
- Optional: While chocolate wet, sprinkle with extra grated tonka, dust with cocoa
- Repeat with remaining biscuits
- FINAL SETTING
- Allow chocolate to set completely at cool room temperature, about 30 minutes
- Alternatively refrigerate 10 minutes for faster setting
- Arrange on serving platter showcasing elegant half-dipped presentation
- Serve with tea or coffee delivering sequential taste experience of tonka, malt,
- STORAGE AND SERVING
- Store undipped baked biscuits in airtight container at room temperature up to 1