There’s nothing better than starting the day with a good breakfast. The soft cookies are ideal for dipping in a cup of milk, with tea, or simply with coffee. A true morning indulgence. These soft cookies are made with an oil-based shortcrust pastry, which is quick to prepare and doesn’t even need to rest in the fridge because it doesn’t contain butter. Once the dough is created, simply form small balls and then bake for 15 minutes. They keep for four or five days in a cookie jar.
Now come with me and let’s start baking, enjoy the recipe.
Giusi
You might also be interested in these other breakfast recipes: Polka Dot Cookies or Dipping Cookies or Sicilian Ladyfingers.
- Preparation time: 10 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
To make these cookies, I used type 1 flour. You can use any flour you like; just remember that different flours absorb liquids differently, so the dough may need more flour or a few tablespoons of water to combine. The dough should be soft and not sticky.
- 2 cups flour
- 1 egg
- 3 1/2 tbsp Milk (Warm)
- 3 1/2 tbsp vegetable oil
- 1/4 cup powdered sugar (Granulated sugar can also be used if you don't have powdered)
- 2 tsp baking powder (About 2 teaspoons)
- 1 lemon (Grated zest)
Steps
In a bowl, sift the powdered sugar, flour, and baking powder. Mix well.
Pour in the milk, oil, and egg. Work the mixture with a fork as long as possible, then start kneading with your hands.
Continue working the dough on a floured surface until you create a soft and homogeneous dough.
Form balls and place them on a baking sheet lined with parchment paper.
In a bowl, sift some unsweetened cocoa, dip the chosen decoration mold, and press in the center of the cookie.
For some cookies, I created a hole with a cork stopper and then placed a hazelnut inside.
Bake at 350°F in a preheated static oven for 15 minutes.
The breakfast cookies are ready to be enjoyed. See you in the next recipe.
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Storage.
The cookies can be stored for 5 days in a cookie jar or an airtight container.
