With these dunking cookies, it’s like going back in time to those good old big cookies we used to eat as kids. Great with milk, tea, or to accompany a coffee. Dunking cookies are just what you need to start your day off right. They are very crumbly thanks to the buttery shortcrust pastry, and if stored properly in a tin or a cookie jar, they last for many days. I decided to enrich these simple cookies with dark chocolate chips for an extra touch of indulgence.
Let’s start baking..
happy recipe, Giusi.
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- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour (I used einkorn flour)
- 2/3 cup powdered sugar
- 1 Egg (Large)
- 7 tbsp butter
- 1 tsp baking powder
Steps
Cream the butter with the sugar and a pinch of salt until smooth. Add the egg, flour, baking powder, and flavoring. Knead and, if necessary, add 2/3 tablespoons of water to help combine. The dough should be smooth and compact.
Wrap the dough in cling film and place it in the fridge for 30 minutes, better yet, leave it for 1 hour.
After the resting time, begin to take small pieces of dough, form a ball, and then slightly elongate to form a tubular rectangle, place on a baking sheet lined with parchment paper, and bake in a preheated static oven at 350 degrees Fahrenheit for 20 minutes.
Once baked, the cookies will be very soft, once cooled they solidify on the outside.
I hope you enjoyed this recipe. See you next time.
Storage
Dunking cookies can be preserved in a tin or cookie jar for 4 or 5 days.
If you want to make them even more indulgent, melt some chocolate in a bain-marie or microwave and once the cookies are cool, dip them in the chocolate and let it solidify.
