Biscocho is the perfect use for day-old pandesal or sliced bread! Crisp and buttery, this twice-baked bread is delicious for breakfast or as a midday snack with coffee or tea.
Servings: 8 Servings
- 8 pieces pandesal rolls
- 1 cup butter, softened
- 1/2 cup sugar
Using a serrated knife, trim off the top and bottom of the pandesal very thinly and cut each roll into halves, about 1/2-inch thick.
In a small bowl, combine butter and sugar and stir until smooth.
Spread the butter-sugar mixture thinly on each side of the bread slices.
Arrange the coated bread on a wire rack set over a baking sheet. Bake in a 200 F oven for about 1 1/2 to 2 hours or until dry and crunchy.
Remove from the oven and allow to cool.
Calories: 254kcal | Carbohydrates: 12g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 207mg | Potassium: 6mg | Sugar: 12g | Vitamin A: 710IU | Calcium: 9mg