Sicilian Braided Cookies. I’m sharing a recipe from my homeland with you. Sicilian braided cookies. They can be found in bakeries, and their aroma is unmistakable. Scent of authenticity. This recipe is very close to the traditional cookie. Every time I make them, my mind is filled with beautiful memories. Ideal for breakfast, a special fragrance that captivates. Thanks to the baking ammonia, which replaces baking powder, they can be kept for up to a week in a glass container or other.
Let’s start Baking.
Curiosities about Baking Ammonia
It can be found at the supermarket in the baking powder and flour section.
The strong smell during preparation is normal.
During baking, the ammonia completely evaporates, and once the cookies have cooled, the smell disappears.
It is mainly used to aid the leavening of cookies and to give more firmness; it is recommended for making desserts that require long baking, as this is the only way its strong smell can evaporate.
It is not toxic once baked and should be used following the proportions suggested in recipes, usually no more than 10-20 grams, which evaporates from the dough once in the oven. By respecting the quantities, the cookies will not have any ammonia odor or taste once dried.
➡️ When opening the oven door, be careful as the steam and ammonia smell might irritate the eyes.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 35 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Sicilian Braided Cookies
- 4 cups all-purpose flour
- 2/3 cup granulated sugar
- 2/3 cup butter
- 1 egg
- 1/4 cup warm milk
- 1 tsp baking ammonia (Or 2 tsp of baking powder)
- 1 packet vanillin
Steps for Sicilian Braided Cookies
In a bowl, pour the flour, sugar, and vanillin, and mix.
Add the softened butter and blend.
Dissolve the baking ammonia in the warm milk and add.
Mix well and add the egg. Work the ingredients with your hands until forming a homogeneous dough. If necessary, add a little more milk to blend.
Wrap it in plastic wrap and place it in the fridge for one hour.
After the rest time in the fridge, take the dough out. Take small pieces and roll them quickly with your palms on a lightly floured work surface to form ropes. The length and thickness of the rope will determine the final size of the cookie.
Take each rope and fold it in half to create a “U” shape or horseshoe, aligning the two ends (the “tips”).
At this point, start twisting the two parts of the rope around each other clockwise and counterclockwise. This simple movement will create the effect of a classic braid or twist.
Seal the two final tips well by gently pressing them with your fingers to prevent the cookie from opening during baking.
Place each braided cookie on a baking sheet lined with parchment paper. Continue in this way, shaping all the cookies, until you run out of dough.
Bake in a preheated static oven at 390°F for 20 minutes.
Remove from the oven and let them cool completely.
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Storage
Once the cookies have completely cooled down (remember that the ammonia smell disappears only when they are cold), it is essential to store them properly.
Place them in a glass container, a tin box, or an airtight cookie jar.
Thanks to the use of baking ammonia, these Sicilian cookies remain fragrant and crisp at room temperature for about a week.
