Biscocho

Bread baked once, sliced, buttered and baked again until it is dry all the way through.

Vegetarian, but not vegan — contains dairy (butter).

Ingredients

• 1 loaf day-old enriched bread, about 600 g
• 150 g butter, melted
• 120 g caster sugar
• 1 teaspoon ground cinnamon

Method

1. THIS IS TWICE-BAKED BREAD, and the second bake is the dish. It is also why the bread should be a day old: fresh bread tears under the knife and steams rather than dries.
2. Cut the loaf into 1.5 cm slices, then into fingers if you like.
3. Brush both sides generously with melted butter and lay them in a single layer on a rack over a tray.
4. Mix the sugar and cinnamon and dust the tops.
5. BAKE LOW AND LONG: 150C for 25 minutes, turn them, then 20 to 25 minutes more. You are driving water out, not colouring them, and a hot oven gives you something tan outside and bendy inside.
6. Test a COOLED one. They are all soft while hot, and the only honest test is whether a cold piece snaps.
7. Airtight, two weeks.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes