The Sicilian soak milk cookies are those delicious large cookies that, when dipped, “drink” a lot of milk and, when eaten, provide great satisfaction both for their body and for their taste made of simple and genuine ingredients.
They are loved by young and old and unfortunately always run out sooner than we’d like them to.
Traditionally, they were made by grandmothers in the ovens of the past and today, as yesterday, they continue to brighten breakfasts and snacks for many families.
Getting up is more pleasant when soak milk cookies are waiting for us.
Try them and I assure you that you will not miss the ones that are already packaged.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 677.34 (Kcal)
- Carbohydrates 111.34 (g) of which sugars 34.89 (g)
- Proteins 15.50 (g)
- Fat 21.61 (g) of which saturated 13.20 (g)of which unsaturated 7.70 (g)
- Fibers 2.43 (g)
- Sodium 162.11 (mg)
Indicative values for a portion of 189 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
- 5 1/4 cups all-purpose flour (or half all-purpose and half cake flour)
- 3/4 cup sugar (+ 4 tablespoons to sprinkle on top)
- 2 eggs (medium)
- 9 tbsp butter (softened)
- 1/2 cup milk (+ 3 tbsp for the surface)
- 2 tsp baking powder (or 9 grams of baking ammonia)
- lemon zest (from 1 organic lemon)
- 1/2 packet vanillin
- to taste salt
Tools
- 3 Baking sheets baking sheet
- Silicone brush
Preparation
Mix all the dry ingredients together, make a well in the center and crack the eggs into it, mix with a fork and then add the softened butter in pieces and as you knead, incorporate the milk as needed by the dough.
The dough should be soft and slightly sticky, but easy to work with.
Then make balls weighing 85 grams (3 oz), rolling them between your hands to create cylinders and flatten them.
Holding them in your hand, brush them with milk using a silicone brush.
And on the same side, place them on the sugar, pressing gently to adhere well.
Place them well apart on baking sheets lined with parchment paper and bake at 350°F (180°C) in a preheated oven for about 15 minutes, until golden on top and bottom.If needed, you can turn on the grill for the last few minutes to brown them better.
We will obtain cookies with a sweet crusty surface.
Our Sicilian soak milk cookies are ready: when cool, close them in an airtight or tin container.
Storage
Well sealed, they keep for up to 15 days, and if you use baking ammonia instead of baking powder, even a few months. To enjoy them best, I recommend consuming them within 7-8 days.
Well sealed, they keep for up to 15 days, and if you use baking ammonia instead of baking powder, even a few months. To enjoy them best, I recommend consuming them within 7-8 days.
Here is a selection of products that are very useful in making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of products that are very useful in making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
