What do you prefer for breakfast in the morning?
Toast with jam and a cup of tea, croissant and cappuccino, or do you love biscuits dipped in milk?
The recipe for dipping biscuits I’m sharing today is specifically designed for those breakfast lovers.
These biscuits are crumbly, fragrant, sweetly rustic, and their particular texture makes them ideal for absorbing every drop of milk, tea, or coffee without crumbling.
Preparing them at home is very simple and quick, and the final result will give you great satisfaction.
I often prepare them, alternating this recipe with the coffee bean biscuits and the peanut butter biscuits, to satisfy everyone’s tastes in the family.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 25 biscuits
- 4 cups all-purpose flour
- 2 eggs
- 3/4 cup sugar (+ extra for topping)
- Half lemon zest
- 1/3 cup vegetable oil
- 1/4 cup milk (at room temperature)
- 2 tsp baking ammonia
Tools
- 1 Bowl
- 1 Whisk Dutch
- 1 Pastry Board
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Cooling Rack
Steps
These dipping biscuits are an easy and genuine recipe with a traditional flavor, suitable even for the little ones.
First, gather the eggs and sugar in a bowl and mix with a whisk or simply a fork.
Then add the oil, room-temperature milk in which you have dissolved the baking ammonia, and scent with grated lemon zest.
Stir to combine before starting to add the flour gradually.
Mix in the bowl with the whisk until the dough becomes consistent, then continue to work it with your hands first in the bowl and then on the pastry board.
The final result should be a smooth and homogeneous dough that should not stick to your hands.
Using a dough scraper, cut pieces weighing 50 g each, form them into logs about 4 inches long, and roll them in granulated sugar.
As the biscuits are formed and sugared, place them on a baking sheet lined with parchment paper.
Bake in a preheated static oven at 356°F for 20 minutes, until the biscuits are golden.
Once baked, let your dipping biscuits cool on a cooling rack before enjoying them 😉.
Notes
Using baking ammonia as a leavening agent will give the biscuits a slightly pungent odor that will dissipate as the biscuits cool.
Dipping biscuits can be stored for a few days in an airtight jar.
