Italian breakfast cookies, great for dunking!

Sweet or savoury? What’s your favourite breakfast?

I change regularly, from yogurt to fruit, toast, brioche and yes sometimes cookies! Today I am giving you a childhood breakfast recipe.

These traditional Italian cookies soft inside and crunchy on outside made with very simple ingredients are fantastic for dunking. They bring on so many memories as traditionally you dunk them into milk… pure heaven.. maybe old fashion these days but hey, these are the good simple things in life!

They are very easy to make and they won’t take much time either, so this is something to try.

I have also tested them on gluten free flour and it works very well. You will just need to add a little bit more milk to combine the mixture well.

• Prep Time : 20 minutes
• Cook Time : 15 minutes
• Yield : 15

Ingredients

• self raising flour – 250 g – just over 2 cups
• sugar – 50 g – ¼ cup + extra for rolling
• milk – 30 ml – 1 fluid oz
• oil ( corn or sunflower oil are ideal) – 40 ml – 1.3 fluid oz
• egg – 1
• vanilla essence – 1 tsp

Instructions

On your work top mix the flour with the egg, the sugar, the oil and the vanilla essence.

Working with your hands combine all the ingredients well. Add the milk and then gently knead to form a smooth dough. The mixture will be soft and a little moist, try not to add too much extra flour.

Make long shapes measuring approx 10 cm or 4 inch.

Roll them into granulated sugar then place them on a baking sheet lined with parchment paper. Make sure you leave some space in between them as they will rise during cooking. Bake at 180C or 350F for app

roximately 15 minutes.

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