Hello friends, today I present to you this amazing grandma’s jam-filled cookie to dip in milk for breakfast. A wonderful and easy-to-make recipe. It originates from the classic dunking biscuit commonly used for breakfast but in an extra-large size and filled with jam or any hazelnut spread. Below you will find the recipe..
- Difficulty: Easy
- Cost: Economical
- Cuisine: Italian
Ingredients for Grandma’s Jam-Filled Cookie
- 2 1/2 cups all-purpose flour
- 1 egg
- 1 egg yolk
- 7 tbsp granulated sugar
- 1/3 cup sunflower oil
- 1/3 cup warm milk
- 1 tsp baking ammonia (Or baking powder)
- grated lemon zest
- 1 tsp vanilla extract (Or vanilla powder)
- 1 pinch fine salt
- strawberry jam (Or any other jam of your choice)
- Half glass milk
- to taste granulated sugar (Or brown sugar)
Tools
- 1 Glass
- 1 Pastry board
- 1 Bowl
- 1 Brush
Steps for Grandma’s Jam-Filled Cookie
To make this grandma’s jam-filled cookie, you need to prepare the dough. In a large bowl, either by hand or using any kitchen robot, pour the egg and yolk, granulated sugar, and mix for a few minutes. Then add the oil, warm milk where you will dissolve the baking ammonia, grated lemon zest, and vanilla essence, and mix again for a few minutes. Finally, add the flour and salt and mix again until you form an almost homogeneous dough. Then sprinkle some flour on a pastry board and pour the mixture, using your hands to compact it into a smooth and homogeneous dough.
Take a small piece of dough, stretch and widen it with your hands. Place the strawberry jam in the center along the entire length. Close and seal well with your fingers at the closing point to form a cylinder and place it on a baking tray lined with parchment paper. Continue this way with the rest of the dough. You will decide the size of the cookie; I preferred to make them nice and thick, but you can also make them small. With this dough, you will get more than a dozen cookies. Brush the surface of each cookie with milk and sprinkle with granulated sugar. Bake in a static hot oven at 356°F (180°C) for 20-25 minutes or until the surface is golden. Turn off, take out, and let cool.
And here they are. Grandma’s jam-filled cookie is ready to be dipped in milk or coffee. I hope you like this latest recipe of mine, see you next time, friends.
STORAGE, ADVICE, AND NOTES
Grandma’s jam-filled cookie can be stored in airtight or tin containers for several days. Baking ammonia can be replaced with baking powder and should be added when you mix in the flour.
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