Instructions

MAKE THE TONKA MALTED MILK DOUGH:
1. In medium bowl, whisk together all-purpose flour, malted milk powder, baking powder, salt, and finely grated tonka bean until well combined.
2. In large bowl, cream softened butter and granulated sugar using electric mixer on medium-high speed until light, fluffy, and pale, about 3 minutes.
3. Beat in egg yolk and vanilla extract until well incorporated, scraping down bowl sides.
4. Gradually add dry ingredient mixture mixing on low speed just until combined.
5. Add whole milk 1 tablespoon at a time until dough comes together into cohesive mass.
6. Divide dough in half and flatten each portion into 1-inch thick disc.
7. Wrap each disc tightly in plastic wrap and refrigerate 1 hour minimum.

ROLL AND CUT THE BISCUITS:
8. Remove one dough disc from refrigerator and let sit 2-3 minutes.
9. Place dough between two sheets of parchment paper.
10. Roll dough evenly to 1/8-inch thickness for delicate texture Prue praised as lovely and thin.
11. Using cookie cutters, cut dough into simple rounds, squares, or decorative shapes.
12. Place cut biscuits on parchment-lined baking sheets spacing 1 inch apart.
13. Gather scraps, re-roll once, and cut additional biscuits.
14. Refrigerate shaped biscuits on sheets for 15 minutes before baking for shape retention.

BAKE TO PERFECT TEXTURE:
15. While biscuits chill, preheat oven to 325°F allowing at least 15 minutes, position rack in center.
16. Bake chilled biscuits 10-12 minutes until edges are just golden and centers are set.
17. Watch carefully during final minutes as thin biscuits overbake quickly.
18. Cool on sheet 5 minutes then transfer to wire rack.
19. Cool completely to room temperature before dipping, at least 30 minutes.

PREPARE THE MILK CHOCOLATE DIP:
20. Place chopped milk chocolate in heatproof bowl with vegetable oil or coconut oil.
21. Melt using double boiler method or microwave in 30-second intervals, stirring until smooth.
22. Allow chocolate to cool slightly, about 5 minutes, until reaching ideal dipping consistency.

DIP THE BISCUITS:
23. Working with one biscuit at a time, hold by edges and dip halfway into melted chocolate.
24. Partial dipping provides that hint of chocolate Prue praised without overwhelming other flavors.
25. Lift and hold over bowl for few seconds, gently shake to allow excess to drip off.
26. Place on parchment-lined sheet chocolate side up.
27. Optional: While chocolate wet, sprinkle with extra grated tonka, dust with cocoa, or add gold luster dust.
28. Repeat with remaining biscuits.

FINAL SETTING:
29. Allow chocolate to set completely at cool room temperature, about 30 minutes.
30. Alternatively refrigerate 10 minutes for faster setting.
31. Arrange on serving platter showcasing elegant half-dipped presentation.
32. Serve with tea or coffee delivering sequential taste experience of tonka, malt, butter, and chocolate that Prue praised as layers of flavor come one after another it's really lovely.

STORAGE AND SERVING:

Store undipped baked biscuits in airtight container at room temperature up to 1 week
Store chocolate-dipped biscuits in airtight container with parchment between layers at cool room temperature up to 5 days
Do not refrigerate dipped biscuits for storage (chocolate may bloom)
Biscuits can be frozen undipped for up to 2 months (thaw completely before dipping)
Best served at room temperature to appreciate sequential taste experience of tonka, malt, butter, and chocolate
Dough can be refrigerated up to 2 days or frozen for up to 1 month before rolling