“This recipe for milk crumbs was found on Martha Stewart.com courtesy of pastry chef Christina Tosi of Momofuku Milk Bar. Use them as an ingredient in cookie recipes such as Martha's Blueberries and Cream Cookies. One batch yields enough to about a dozen cookies, depending upon the size.”
READY IN:
20mins
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 225°F
  2. Line a baking sheet with parchment paper; set aside.
  3. In a medium bowl, whisk together 2 tablespoons plus 1 1/2 teaspoons milk powder, flour, cornstarch, sugar, and salt.
  4. Stir in melted butter until well combined.
  5. Spread mixture on prepared baking sheet and transfer to oven.
  6. Bake until dried and crumbly, 8 to 10 minutes.
  7. Remove milk crumbles from oven and let cool completely.
  8. Transfer milk crumbles to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoons milk powder and white chocolate.
  9. Use immediately or transfer to an airtight container and keep refrigerated until ready to use.

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