This light breakfast biscuit is traditional to eat in the mornings in Italy. It is crunchy on the outside and soft on the inside, perfect for dunking in your morning coffee.
Recipe from A Italian in my Kitchen
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Servings: 21 cookies
Ingredients
1 egg (room temperature)
3/4 cup sugar (150 g)
1/4 cup milk (remove from fridge 30 minutes before) (60 grams)
1/4 cup vegetable oil (50 g)
1/2 teaspoon vanilla
2 1/4 cups + 1 tablespoon flour (290 g)
pinch salt
2 teaspoons baking powder
1/4 cup granulated sugar (more or less) for rolling (50 g)
Instructions
- Pre-heat oven to 350° (180° celsius). Line 2 baking sheets with parchment paper.
- Whisk together flour, salt and baking powder.
- In a medium bowl beat together egg and sugar until light and frothy (2-3 minutes). Add milk, oil and vanilla, beat well.
- Add flour mixture a little at a time and mix with a wooden spoon (do not beat).
- Remove to a lightly floured flat surface and knead gently until combined. Dough will be slightly sticky so don't over flour.
- Remove pieces of dough to form into oblong shapes (approximately 2-2 1/2" x 3/4" - 6 1/2 x 2 centimeters) roll in granulated sugar and place on parchment paper lined baking sheets.
- Bake for approximately 10-15 minutes. Enjoy!
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