From the recipe collection
Biscocho de Iloilo
Crunchy twice-baked bread slices brushed with butter and sugar, the classic Iloilo pasalubong style.
- Prep time
- 15 min
- Cook time
- 35–45 min
- Yield
- 24–30 pieces
- Audio recipe
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Ingredients
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Method
- Heat the oven to 150°C and line two trays. Slice the day-old bread evenly, about 1 cm thick, so every piece dries at the same rate.
- Arrange in a single layer and bake 10–12 minutes, turning once, until the surfaces feel dry but remain mostly pale.
- Cool one test slice for 2 minutes; it should feel firm rather than soft at the centre. Return the tray to the oven briefly if needed.
- Mix softened butter, sugar, milk powder, vanilla, and salt into a spreadable paste.
- Apply a thin even layer to one side of each slice; thick patches of butter make greasy soft spots.
- Return buttered-side up and bake 15–20 minutes, rotating the trays halfway, until the sugar sets and the edges turn golden.
- Lower the oven to 120°C and dry another 5–10 minutes if the centres are still tender.
- Cool completely on a rack before storing airtight. Biscocho becomes crisp only after its steam escapes.
