INGREDIENTS
Butter cake loaf or Taisan de Pampanga butter-cheese loaves (see past blog post) - 2 loaves, sliced in rectangles with 1/2 inch thickness
butter (Kerrygold USA butter or any good brand preferred) - 1/2 cup, melted, use unsalted
granulated white sugar - 1/4 cup, divided, leave 2 Tablespoons for sprinkling after baking
grated edam cheese (queso de bola) - 2 Tablespoons, for sprinkling (optional)
DIRECTIONS
- Preheat oven to 250 F degrees. Prepare a cookie or baking sheet by lining it with parchment or baking paper.
- Take 2 loaves of Taisan butter loaves (or use store bought butter loaf cakes). Slice the loaf cakes with a ½ inch thickness. Take the rectangle slices and place them on the baking sheets. Leave an inch of space between each slice.
- Brush each slice with melted butter. I used Kerrygold USA butter, but you can use any good brand available. Sprinkle some granulated white sugar over the slices.
- Bake the biscocho slices at 250 F degrees for one hour. When done, place the biscocho slices on a baking rack to cool. This will help make them crisp. Sprinkle some more granulated sugar if desired. Optional topping : scatter some finely grated cheese over the slices like ‘queso de bola’ (edam cheese).
- To store: keep in dry, airtight containers to maintain crispness.
Source :Recipes From Eden
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