Morning Puffs for a special breakfast. I called them puffs because they are very light, reminding me of the gentle puff of the dandelion. They are the cookies that somehow remind us of childhood, of my generation; who had breakfast with simple cookies made at home. Now for breakfast, mostly industrial products are used; luckily, thousands of people are returning to check labels and realize that convenience comes at the cost of ingesting substances not always healthy for our bodies.
They are low in essential nutrients, rich in energy, lots of sugars, and an almost total dispersion of natural elements such as: vitamins, antioxidants, and minerals. The flours used to maintain workability are highly processed. What makes them appealing are the additives, but they lose quality.
These are naturally just my thoughts, but I know from my experience that many processed foods do not help me keep my blood sugar levels under control, precisely because of their high sugar content, indiscriminate use of salt, and fats. Ultra-processed foods give us the wrong sensation of satiety, so we do not realize a disproportionate consumption.
The life we lead, family commitments, work seem to tell us to hurry and consume ready-made food thinking we are doing ourselves a favor; we chase after an ideological well-being but not truthful. Returning to producing simple food in our homes could be a positive turnaround under every aspect; but, above all, healthy.
Let’s get back to my cookies, my breakfast that satisfies and fills me for the day because I can better control my nutrition.
Very simple to prepare, even more so if you have a stand mixer.
Other homemade cookie recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour
- Portions: 28 oz of cookies
- Cooking methods: Electric Oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups cornstarch
- 3 cups flour
- 3/4 cup sugar
- 7 tbsp sunflower oil
- 2 eggs
- 1 lemon zest
- Half packet baking ammonia
Steps
There are not many actions to do; the beauty of simplicity. Just knead and shape.
In a bowl, combine the flour, cornstarch, sugar, and baking ammonia; mix well and add: the eggs, milk, and oil. First with a fork and then with your hands, knead the mixture.
A little sticky, but workable. Make a smooth dough, possibly using a little flour to help.
Roll out the dough to a thickness of about 1/4 inch and cut into rectangles or rings. These are the shapes I prefer.
Once you finish shaping the dough, coat the surface with granulated sugar and bake in a preheated oven at 375°F for about 15 to 20 minutes. Monitor the baking, as each oven has its characteristics. They should be well golden if you want a drier cookie.
Rustic, good, and very dunkable. They keep well for at least a week.
A few more tips
Once well dried, they can be stored for up to two weeks. You can add chocolate chips or chopped hazelnuts or almonds. You can replace the sugar on the surface with brown sugar or skip this step. The cookie is not particularly sweet and does not contain many fats, which also helps our health.
