Puglian Pastarelle, are biscuits for dunking typical of Puglia. Perfect for dunking in milk and coffee in the morning at breakfast.

Pastarelle are simple to prepare, with a rustic homemade appearance as grandmothers and mothers used to make them, with an irresistible taste, they can be stored for a long time in tin or airtight containers.

They are perfect for dunking in cappuccino but also for enjoying on their own, they are perfect for any time of the day

But now let’s go to the kitchen and I’ll show you how to prepare the Puglian Pastarelle

Difficulty: Very easy
Cost: Economic
Preparation time: 20 Minutes
Portions: 10
Cooking methods: Oven
Cuisine: Italian

Ingredients

4 cups flour
3/4 cup sugar
1/3 cup extra virgin olive oil
3/4 cup milk
3 eggs
1 lemon (zest grated)
1/2 packet baking ammonia (or baking powder for cakes)

Tools

1 Bowl
1 Hand Whisk
1 Baking Tray
1

Steps

Let’s start preparing the pastarelle, in a bowl put: flour, sugar, extra virgin olive oil, baking ammonia, grated lemon zest, and eggs, start mixing with the help of a hand whisk.
Mix by combining all the ingredients, then add the milk slowly, continuing to mix until you get a well-combined mixture.
Line a baking tray with parchment paper and use a spoon to place the dough in spoonfuls spaced apart and sprinkle them with granulated sugar.
Bake the biscuits in a static oven, preheated to 356 degrees Fahrenheit for about 10 minutes, always adjust according to your oven for times and temperatures.
Remove from oven, let them cool completely, then store your Puglian pastarelle in a tin container.