Rustic breakfast cookies, perfect for dunking in milk, but also great to accompany a cup of coffee, tea, or hot chocolate. Not only that, I make these cookies even in the summer (I even turn on the oven when it’s 104°F in the shade, just so you know) and for breakfast I accompany them with a nice glass of almond milk cold.
Other cookie recipes suitable for breakfast:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: About 2 lbs of cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Rustic Breakfast Cookies
- 4 cups all-purpose flour
- 1.5 cups sugar
- 0.5 cup milk
- 4 oz lard
- 2 eggs (medium)
- 2 tsp baking ammonia
- 1 lemon peel
- 1 pinch salt
Preparation of RUSTIC BREAKFAST COOKIES
Place the flour in a large bowl, add the lard cut into small pieces (cold from the fridge) and work it by rubbing your palms with the flour and lard until fully absorbed.
Add the sugar, make a well in the center and pour in the milk.
Add the baking ammonia and dissolve it in the milk by stirring with a fork.
Add the lemon peel, a pinch of salt, and the eggs.
Mix everything first with the fork, then with one hand, finally pour the dough onto a floured working surface and knead it until you get a smooth dough (it will take about 10 minutes). Form a ball, wrap it with a sheet of kitchen plastic wrap and place it in the fridge for at least one hour.
After the necessary time, preheat the oven to 355°F static or 320°F fan (I use fan).
Line the baking sheet with parchment paper (also prepare a tray so you can alternate them in the oven).
Take the dough, cut it into pieces and work it into rolls about 4-5 inches long and about 0.4 inches thick. Place them on the prepared baking sheet, shaping some rolls into an “S” shape and leaving others straight.
Bake the cookies in the preheated oven at 355°F static or 320°F fan for 10–12 minutes, until they are slightly golden.
Remove them from the oven and let them cool before removing them from the tray.
You can watch on YouTube → the video of Rustic Breakfast Cookies
Notes
Also read the recipe collection of Cookies for dunking in milk.
Frequently Asked Questions
How can I substitute lard?
You can substitute lard with an equal amount of butter or margarine.
Why use baking ammonia?
Baking ammonia, or ammonium bicarbonate, is a specific leavening agent for cookies that makes them dry and very light.
How can I replace baking ammonia?
If you don’t want to use baking ammonia, replace it with half a packet (8 g) of baking powder for sweets.
Can I prepare the dough in advance?
Sure, you can prepare it the day before and store it in the fridge for up to 24 hours.
How long do they keep?
Rustic breakfast cookies keep well in a tin box for about 2 weeks.
