Grandma's dipping cookies are a simple and delicious dessert, perfect for a cup of coffee or tea for breakfast. Their fragile texture and delicate taste are emphasized by lemon zest and ammonia, which gives the cookies a light and crispy texture. Discover the recipe for these traditional cookies.
Ingredients:
530 g of flour (you can also use 550 g, but 530 g will make cookies lighter)
2 eggs
180 g of sugar
9 g baking ammonia (alternatively you can use baking powder, but cookies will then be harder and less moist)
80 g extra virgin olive oil (EVO)
60 g of milk
Skin grated with 1 lemon
A pinch of salt
Granulated sugar for cookie decoration
Preparation:
Preparation:
Prepare the dough: Whisk the eggs with sugar on a
fluffy mass. Add the grated lemon zest, oil and finally the warm milk in
which you dissolved the ammonia. Mix thoroughly.Add
flour: Gradually add the sifted flour, stirring until the dough becomes
smooth and compact. If the dough seems too soft, add some flour, but
don't overdo it, because the cookies may be too hard.
Form cookies: Take a portion of the dough weighing about 60 g and grease it with oiled hands, giving it an elongated shape, typical of dipped cookies. Roll each cookie in granulated sugar, making sure it is evenly covered.
Baking: Place the cookies on a baking sheet lined with baking paper and bake in a static oven preheated to 180°C for about 20–25 minutes until golden and crispy.
Finish: After baking, set aside the cookies to cool on the grill. Serve for a delicious breakfast, perfect for dipping in milk or coffee.
Advice:
Ammonia for baked goods is necessary to obtain a typical crispness of cookies, so if possible, try not to replace it with other yeasts.
You can also prepare cookies in advance and store them in an airtight container to keep them fresh.
Ready! Enjoy the breakfast!
Comments
Post a Comment