I found the recipe for these cookies in a blog called “La Gatteria”. I couldn’t believe they were so right for breakfast. Well, I was wrong! They are the best biscuits in the world to soak in latte. They take you back to childhood and the joy you felt in the early morning, when a new day dawned!
Breakfast cookies
- Preparation time: 30 minutes
- For 30 cookies
- Difficulty: Easy recipe
- Ingredients
- 1 lb. 2 oz (500 grams) of all-purpose flour
- 7 oz (200 grams) of sugar
- 2 eggs
- 2 oz (50 grams) of warm milk
- 3 oz (70 grams) of extra virgin olive oil
- The grated peel of a lemon
- The seeds of a vanilla pod
- ½ oz (10 grams) of ammonium carbonate (or baking powder)
- Instructions
- Preheat the oven to 350°F.
- In a bowl, whisk the sugar with the eggs. Add the vanilla seeds and then slowly add the flour, lemon peel, and oil.
- Heat the milk in a large mug and add the ammonia.
- Add the milk to the mixture and stir until it stops being sticky.
- Take small amounts of the dough and form finger-thick cords. Flatten them a little with the palm of your hand and cut them. Pass them in granulated sugar. Place them spaced out on a baking tray covered with parchment paper.
- Bake them in the oven for about fifteen to twenty minutes.
Tips to ensure the success of the dish:
- To make them all the same length, I take the measurements with the blade of a knife or with my index finger.
- Be careful when opening the oven as the ammonia vapor could burn your eyes.
- The ammonium carbonate can be replaced with baking powder, although it won’t be the same.
- Leave the biscuits to cool. They will smell very fresh when cooked and then be delicious when cold.
- They can be kept in tin boxes for even a few days.
