I present to you the Brescian cookie by Luca Montersino, which we all know as “milk cookie” or “grandma’s cookie.”
The recipe is taken from Montersino’s book La mia dolce vita, and I can tell you right away that these are the cookies I have been making most often lately, either for their simplicity, for the delicate taste of vanilla, or the fact that they soak wonderfully in milk!
Rustic, nutritious, quick, and butter-free (in my version), I am sure they will win you over too…
And then they are from the legendary Luca… so you can hardly go wrong.
READ ALSO IF YOU LIKE COOKIES ..
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 30/35 Cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 83.54 (Kcal)
- Carbohydrates 12.98 (g) of which sugars 4.05 (g)
- Proteins 1.73 (g)
- Fat 3.08 (g) of which saturated 0.67 (g)of which unsaturated 2.16 (g)
- Fibers 0.28 (g)
- Sodium 149.41 (mg)
Indicative values for a portion of 17 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Brescian Cookie by Luca Montersino
- 3 3/4 cups all-purpose flour
- 1/2 cup rice oil
- 1 tbsp honey
- 1/2 cup sugar
- 1 tbsp baking soda
- 2/3 cup milk
- 2 tbsps eggs
- 1 egg white egg whites (equal to 1 medium egg white)
- 1/2 tsp fine salt
- vanilla
- sugar (for dusting)
Preparation of Brescian Cookie by Luca Montersino
– In a bowl, combine the oil, warmed milk, sugar, honey, vanilla, baking soda, egg, and egg white. Make a batter with a whisk and add the sifted flour.
– Mix only as necessary to avoid forming gluten.
– Place the dough in a pastry bag, cut the end, and squeeze to form sticks on a baking sheet lined with parchment paper.
– Dust with granulated sugar and bake for about 10’ at 356°F (180°C).
Notes
The book specifies 115 g of pomade butter and 180 g of sugar.
