But do we want to make two whole wheat befanini cookies without butter, with our children, before Epiphany takes away all the holidays? Maybe we can put them in the stocking along with other homemade treats…or we can munch on them while watching the last movie or cartoon all together!
It is a very simple shortcrust pastry, slightly soft flavored with rum, which requires just a bowl and a fork to knead, some Christmas cookie cutters, and lots of colorful sprinkles… so you need only 30 minutes in total!
The original recipe is from Tuscany and uses butter and simple all-purpose flour, but after everything we’ve eaten so far, trying to save a few calories doesn’t hurt and so I thought of kneading with whole wheat flour and rice oil my version of whole wheat befanini without butter.
Will you make them? I recommend them!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 20/30 Small Cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
- Energy 40.00 (Kcal)
- Carbohydrates 5.73 (g) of which sugars 1.96 (g)
- Proteins 0.95 (g)
- Fat 1.48 (g) of which saturated 0.30 (g)of which unsaturated 0.99 (g)
- Fibers 0.53 (g)
- Sodium 13.42 (mg)
Indicative values for a portion of 12 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
I kneaded for 250g of flour, but if you want more cookies, double the amounts
- 2 cups whole wheat flour (or type 2 or all-purpose)
- 1/3 cup sugar
- 1 egg
- 1 tsp baking ammonia (or baking powder)
- 1/4 cup rice oil (or vegetable oil)
- 1 tbsp rum
- lemon zest (untreated)
- 1 tsp vanilla (extract or pulp)
- egg white (and colored sprinkles)
Steps
– Place the egg with the sugar in the bowl and beat with a fork; add the oil, vanilla, sifted flour, baking ammonia, lemon zest, and rum; form a compact dough (if needed add a tablespoon of water).
– Roll the dough to a thickness of 1/5 inch and cut out small cookies with cutters (stars, trees…) placing them gradually on the silicone mat or on the baking tray lined with baking paper.
– Brush the cookies with beaten egg white and decorate with sprinkles.
– Bake at 350°F for 10/12 minutes
