Welcome friends, today I want to share with you the recipe for my HOMEMADE COOKIES, without eggs, without butter, simple and genuine.
Given the ingredients they are made with and their lightness, I use them both for breakfast and for any snack during the day.
As you can see, I left them just as they came out of the oven, didn’t sprinkle them even with powdered sugar, so they would fully retain their rustic appearance and remind you 100% of the homemade cookies of our grandmothers.
The cookie that they managed to put together using those simple ingredients that we almost always have available in our pantries. I’m getting to work, are you coming with me?
Also take a look at:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 20/22 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see what we need to take from our pantry shelf, to prepare the HOMEMADE COOKIES
- type 1 flour (200g I find it fantastic, but choose whichever you use most)
- vegetable oil (2 1/2 tbsps)
- sugar (1/3 cup if you prefer sweeter, you can go up to 1/3 cup + 4 1/2 tsp)
- baking powder (2 tsp)
- 2 tablespoons cornstarch
- milk (1/4 cup I use semi-skimmed)
- lemon zest (untreated, edible peel)
- to taste vanilla essence
Tools
No particular tools are needed apart from a pastry cutter if you want to recreate my shape. I used a fork and then my hands to knead.
Steps
Let’s see the steps one by one.
First, let’s mix in a bowl, sugar and cornstarch.
Then add the oil and continue stirring. Then add lemon zest and vanilla extract. With these two ingredients, you can do as you prefer, add both, only lemon, only vanilla, or nothing.
I love them scented like this, with both essences.
Now also add the milk and finally the dry ingredients.
The vanilla baking powder, the flour gradually, and start kneading with your hands.
Depending on the flour used if it seems like you can’t mix the dough well, you can add a little more milk. You’ll see that gradually it will all come together into a soft and workable dough.
When you roll out the dough, always add some flour to the work surface to prevent sticking.
We are ready to roll out the dough and shape our cookies. I wanted to make them in this slightly different shape.
I left the dough slightly thicker, cut the dough with a wheel, as if I were cutting “chiacchiere, bugie” to understand, I created a rectangle and then after cutting the strips, I used a cutter to make the hole on top.
If you don’t have a small cutter for the hole, you can also use the bottom of a wooden spoon handle.
I placed the cookies on parchment paper inside the baking sheet and cooked at a preheated fan oven, 350°F for 14 minutes, depending on the oven it might be 15 but not more.
Don’t worry about taking out soft cookies, because if they seem soft immediately, you’ll see that once cooled they will be super crunchy.
Are you ready to taste? Go ahead…. So delicious I really hope you like them too. These HOMEMADE COOKIES will convey the simple and healthy taste of the past. Fantastic for dipping in milk or tea or on their own. Thank you all
If you liked my little cookies, keep following me for more tips. You can check my recipes both here and on the Instagram channel by clicking on the red Bricciola written below.
