When experiments like this, just to try a new flour, result in wonderful things … like with the 5 Cereals Dunking Cookies. A dough without butter, a rustic flavor and a perfect texture to be dipped in milk. If you love cookies, try the Double Shortcrust Cookies with Chocolate or the Hazelnutty Cookies, these are also delicious and indulgent.

Other recipes

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 18 Cookies
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients

2 cups wholemeal flour (5 cereals)
1 egg (medium)
1/3 cup raw cane sugar
3 tbsp corn oil
3.5 tbsp condensed milk
1 tsp lemon peel (grated)
1/2 vanilla pod
1 pinch fine salt
2 tsp baking powder
1/3 cup raw cane sugar

Tools

Bowl
Electric Beaters
Spatula
Parchment Paper
Kitchen Scale

Steps

Pour the egg and sugar into the bowl and beat with the beaters, but not too much. Add the oil and condensed milk with the beaters set to the lowest speed.
Add the flour, baking powder, grated lemon peel, the pulp of the half vanilla pod, and salt. Mix with the spatula, then as soon as possible, turn it onto the work surface and knead by hand until forming a dough. Take small portions from the dough and roll out ropes of about 3/4 inch in diameter, then cut them into pieces 2 inches long using a knife.
Prepare the baking tray lined with parchment paper and preheat the static oven to 350°F. Take one stick of dough at a time and roll it in the sugar placed on a small plate. Place it on the tray and press it with whatever you prefer. I used a gnocchi board, but a grater works well too, just press to fix the sugar, create a pattern, and make it thinner. Bake and cook for 18-20 minutes. Once cooled, the 5 Cereals Dunking Cookies are ready for breakfast.