Steps

• Take a large bowl and pour in flour, sugar, baking powder, and plenty of lemon or orange zest. If you prefer, a vanilla pod is also fine.

  

• Mix with a spatula and create a well in the center where you break two medium whole eggs.

  

• Add olive oil and milk (if you are intolerant you can simply use water or an unsweetened vegetable drink).

  

• Start to mix all the ingredients first with a fork. When the flour has absorbed the liquids well, knead with your hands.

• If you prefer, you can do this directly on the work surface, I find it easier to do it in the bowl but there’s no difference.

  

• Work quickly until you get a soft and SLIGHTLY sticky dough.

• I’ve highlighted the term slightly because the characteristic of these cookies is that they are coated in sugar before baking.

• For the sugar to adhere well to the cookie, it shouldn’t have a smooth surface like when too much flour is used.

• If the dough is still too sticky, add just about 20 grams of flour and then start forming the cookies.

• You might find it easier to do this on a work surface or a countertop.

• For convenience, divide the dough into small batches and make many elongated cylinders of your preferred size.

• Don’t worry if the cookies won’t all look the same. In this recipe, it’s not the shape that counts but, as my grandmother said, “the substance”!!

• However, I’ll give you a tip, make them a bit long and wide so in baking you’ll get really big cookies just like they used to make.

• Every time you form a cookie, place it on the lightly floured work surface because they tend to stick.

• Once you’ve finished the dough, with all the cookies formed, before baking you need to decorate them on the surface with sugar.

  

• Take a plate or a small bowl, put some sugar inside (white or brown, your choice).

• Place each cookie on the sugar making a light pressure and then place it immediately on a baking sheet lined with parchment paper.

• I only coat them on one side; otherwise, they become too sweet, but if you like, you can coat both sides with sugar.

  

• An important tip: leave a little space between each cookie because they will puff up during baking.

• If they happen to stick together during baking, don’t worry; once baked, you can separate them using a simple knife.

• Let’s move on to baking! Preheated static oven for about 15-20 minutes at 338°F. Do not let them brown too much; otherwise, they won’t soak well. In the last 5 minutes, flip all the cookies to the other side and put them back in the oven.

• Once baked, take them out of the oven and let them cool for about ten minutes, then remove them from the baking sheet and let them dry on a rack.

  

• Once cooled, you can finally enjoy these delicious grandma’s dunking cookies for breakfast or a snack!

  

• I hope you liked this recipe! Let me know in the comments if you try them and come back soon to visit me 😘

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