Milk Tea Biscuits

Directions

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.