Thursday, June 20 2024

Perfect for dunking in warm milk in the morning, these milk cookies will win over young and old alike!

They are crumbly and crispy but hold up very well to dunking, without breaking when you dip them in hot milk.


I flavored them with vanilla extract, but you can make many different versions, such as adding dark chocolate chips or lemon or orange zest to the dough.

 

 

Makes about 16 cookies

INGREDIENTS:

  • 1 egg
  • 2/3 cup of sugar
  • 1/4 cup of vegetable (seeds) oil
  • 2 1/2 cup of all purpose flour
  • 1 3/4 tsp of baking powder
  • 2 1/3 tbsp of milk
  • 1 tsp of vanilla extract
  • granulated sugar to taste (for decoration)

 

METHOD:

The first thing you will need to do to make these cookies is to work together in a bowl an egg and caster sugar.

It will be enough to mix with a whisk or a fork.

Now add the seed oil (here in Italy i use Sunflower seed oil or Peanut seed oil)  and then the milk and continue working with the whips.

Add the baking powder as well.

Now flavor the mixture with a teaspoon of vanilla extract.

Now incorporate, a little at a time, the flour into the mixture.

Work first with a whisk and then by hand so that all the flour is perfectly incorporated.

The dough will be very soft, but do not worry, you will not have to add more flour but keep working.

Move to the floured work surface and continue working until you have formed a soft but no longer sticky dough ball.

Stretch the dough out on the work surface and with a mallet cut out smaller chunks, in my case 1 oz each.

If, however, you prefer you can make smaller cookies.

The newly formed cookies should be dipped in granulated sugar so that the surface is completely sprinkled.

Now arrange the cookies on a baking sheet lined with baking paper and place in a preheated ventilated oven at 350 F for about 20 minutes.

If you have prepared smaller cookies, 10 to 15 minutes will be sufficient.

Once well browned, the cookies should be taken out of the oven and set aside to cool before eating.

TIPS:

Instead of seed oil, you can use 1.50 oz of lard instead.
Your cookies will be even crumblier.

Milk cookies will keep 4-5 days in an airtight container or a cookie tin so they stay as crisp and crunchy as freshly made.

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