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Milk Crumbs

This recipe for milk crumbs is courtesy of pastry chef Christina Tosi of Momofuku Milk Bar and is used to make Blueberries-and-Cream Cookies.

  • yield: Makes enough for 14 cookies

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Ingredients

  • 1/4 cup plus 1 tablespoon nonfat milk powder
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons sugar
  • 1/8 teaspoon salt
  • 1 1/2 tablespoons unsalted butter, melted
  • 1/4 cup white chocolate, melted

Directions

  1. Step 1

    Preheat oven to 225 degrees. Line a baking sheet with parchment paper; set aside.

  2. Step 2

    In a medium bowl, whisk together 2 tablespoons plus 1 1/2 teaspoons milk powder, flour, cornstarch, sugar, and salt. Stir in melted butter until well combined. Spread mixture on prepared baking sheet and transfer to oven. Bake until dried and crumbly, 8 to 10 minutes. Remove milk crumble from oven and let cool completely.

  3. Step 3

    Transfer milk crumble to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoons milk powder and white chocolate. Use immediately or transfer to an airtight container and keep refrigerated until ready to use.

Source
The Martha Stewart Show, January Winter 2009

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Reviews (13)

  • 24 Feb, 2012

    I would love to make and review this recipe if it would download.....I have been trying for weeks with no success

  • 26 Aug, 2011

    EXCELLENT recipe! These milk crumbs are so good, I could eat them as is - however they were also the perfect garnish on my strawberry shortcake cupcakes. They are worth the time - although I didn't think it was that much time or effort at all. It's going in my bakery file, I am already thinking up all the baked goods I could use these in.

  • 8 Jul, 2011

    Can you replace Splendra or another sugar sub. for this recipe

  • 5 Jul, 2011

    Together with the cookies, this seems like a complicated recipe. AI have no idea where to get white chocolate. I think I can find much easier recipes that are just as tasty,

  • 4 Jul, 2011

    I think you can use this for another recipe that was printed a while back, would love to know what else I could the crumbs for.

  • 8 Jul, 2010

    After making the crumbs, seems strange to add melted white chocolate. Is that right or do you add them as is? If someone knows email me at jkgasser@valkyrie.net. Thanks.

  • 25 Feb, 2010

    Odd measurement for the white chocolate. It's usually stated by weight. So, how many ounces of white chocolate?

  • 20 Feb, 2010

    best bet is to use good white chocolate bar from cooking/baking aisle. Problem with the "chips" is many of them contain stabilizers that do not always allow one to work with the chocolate correctly in some recipes. You can try the chips, but I personally would opt for a really nice block of white baking chocolate as the recipe says.

  • 27 Feb, 2009

    Sounds like white chocolate chips. Maybe white chocolate chips could be pulsed once or twice in a food processor as a work-around and time saver?

  • 24 Feb, 2009

    I have been making cookies of all types for about 69 years and I have NEVER ever heard of milk crumbs?

  • 20 Feb, 2009

    WAY TO COMPLICATED. DOESN'T EVEN SOUND FUN MAKING THEM. SORRY MARTHA

  • 20 Feb, 2009

    I would probably use them within 2 or 3 days to be safe. I would imagine you could freeze them too if you don't end up using them right away - though I haven't tried it.

  • 20 Feb, 2009

    How long do milk crumbs are good in the fridge to use in cookies?