Oil cookies are the classic grandma’s cookies to dip in warm milk. They are made with ammonia instead of baking powder. Ammonia is nothing but ammonium carbonate, a leavening agent used in pastry making for cookies and tarts, since it gives a more compact texture compared to chemical yeast. It’s crucial to adhere to the recipe’s proportions so that once cooled, the cookies do not retain either the smell or the flavor. In the absence of this leavening agent, you can use the classic baking powder in half the dose. Oil cookies with ammonia have a different texture than classic cookies with baking powder; they are more fragrant and have a longer shelf life. They can also be made lactose-free, by replacing the tablespoon of milk used to dissolve the ammonia and the one for brushing the cookies before baking with a plant-based beverage.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/3 cup extra virgin olive oil
- 2 egg yolks
- 1/2 tsp baking ammonia
- 1 tbsp milk
- 1 vanilla bean
- 1/2 lemon (grated zest)
Tools
- 1 Bowl
- 1 Baking Sheet
- 1 Whisk
- 1 Cookie Cutter
Steps
In a bowl, whisk together the egg yolks and sugar.
Add the flavorings and the oil.
Mix until you get a thick cream.Dissolve the ammonia in milk and add it to the egg yolk mixture.
Add the flour and knead with your hands until a dough ball forms.On a lightly floured work surface, roll out the dough to 1/2 inch thick.
Cut out the cookies with a fluted wheel.Place them on a baking sheet lined with parchment paper.
Brush them with a little milk and sprinkle with sugar.
Bake at 350°F for 15-20 minutes in a preheated static oven.Remove from oven and let cool completely on a rack. Once cooled, place them in food storage bags.
Advice
They can be stored in a closed container for 1 week.
In place of ammonia, you can use baking powder in a quantity of 1 g.
Milk can also be plant-based.
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