Today I’m sharing my grandmother’s recipe for Sardinian Biscuits, “Gallettinas”
The gallettinas are perfect biscuits for dipping in coffee, they do not contain yeast but ammonia, and instead of butter, homemade lard is used. They are really good, and I assure you they are irresistible. They melt in your mouth because they are so crumbly. After the great success of the Sardinian Biscuits, today I decided to make them with the original Gallettinas mold, which is elongated. This mold is over 100 years old, it was my grandmother’s. You can safely use whatever you have at home. Here are more biscuit recipes perfect for breakfast.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 cups flour
- 3/4 cup sugar
- 1 lemon (zest)
- 1 tbsp baking ammonia
- 1/3 cup lard
- 3 whole eggs
- 3 1/2 tbsp milk
- 1 sachet vanillin (optional)
- as needed milk (for brushing)
- as needed granulated sugar
Tools
- Bowl
- Rolling Pin
- Mold for cookies
Steps
In the bowl, pour the flour, sugar, lemon zest, vanilla, eggs, and lard and start kneading.
Dissolve the ammonia in the milk and add it to the mixture.
Form a fairly soft ball and let it rest in the fridge for 30 minutes.
After resting, roll out the dough on the work surface and shape the biscuits with the appropriate mold. I made them about 0.4 inches thick.
Brush the biscuits with milk and pass them in granulated sugar.
Bake for 15 minutes at 356°F. If you want them more golden, increase the time by 3/4 minutes.
Sardinian biscuits can be stored for many days, maintaining their crispness if stored properly in an airtight container. But I assure you they won’t last long, they are too good!!!
