The rustic dunking cookies are simple and quick to prepare: perfect for breakfast and snacks.
Rustic dunking cookies are simple and genuine cookies, perfect for accompanying a cup of milk or tea at breakfast or snack time.
They are compact yet crumbly cookies, making them perfect for dunking without falling apart.
I’ve prepared two delicious variants: white and dark chocolate, to cater to all tastes.
But let’s see right away how to prepare the rustic dunking cookies.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 85.85 (Kcal)
- Carbohydrates 12.65 (g) of which sugars 5.40 (g)
- Proteins 1.37 (g)
- Fat 3.66 (g) of which saturated 0.77 (g)of which unsaturated 2.65 (g)
- Fibers 0.35 (g)
- Sodium 18.22 (mg)
Indicative values for a portion of 1 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
- 1/3 cup milk (+ as needed for brushing)
- 1/3 cup sunflower oil
- 1 tsp baking ammonia
- 1/3 cup sugar
- 2 cups all-purpose flour
- 1 oz dark chocolate (in pieces)
- 1 oz white chocolate (in pieces)
- as needed sugar (for the surface)
Tools
- 1 Bowl
- 1 Spoon
- 1 Knife
- 1 Baking tray
- 1 Parchment paper
- 1 Brush
How to prepare rustic dunking cookies
In a bowl, add the milk, oil, and sugar. Stir with a spoon.
Add the baking ammonia and stir until it dissolves completely.
Gradually incorporate the flour until you obtain a soft and workable dough.
Divide the dough into two equal parts.
Add dark chocolate pieces to one part and white chocolate to the other.
Form two logs with each dough and flatten them slightly.
Cut the logs into pieces.
Arrange the cookies on a baking tray lined with parchment paper.
Brush the surface of the cookies with a little milk and sprinkle with granulated sugar.
Bake in a preheated oven at 356°F for 20/25 minutes, or until golden.
Remove from the oven, let cool, and if desired, dust with powdered sugar.
Storage
The cookies can be stored for up to 5 days in an airtight container, preferably tin, in a cool and dry place.
FAQ (Questions and Answers)
Can I substitute baking ammonia?
You can substitute it with 6 g of baking powder, but you’ll lose a bit of the typical dunking texture.
