Soft Apulian cookies are a recipe particularly suited for children and the elderly, but everyone can appreciate them.

They are ideal for breakfast, as a snack, to bring to work, perfect for any time you desire a sweet treat.

Ingredients

Typical of Apulia, the savory fennel-flavored scaldatelli to dip in wine HERE on Amazon

Tools

Put the ingredients in a large bowl and make a soft dough without lumps using a whisk or spoon. The baking ammonia should be dissolved in warm milk before pouring it in.
Then place the obtained dough by spoonfuls on the baking dish (lined with baking paper), keeping them spaced apart.
Finally, brush with beaten egg and sprinkle a little sugar on each cookie. Bake in a preheated oven at 392°F for ten minutes using the fan setting, then 5 minutes in a static oven.
Serve the Apulian cookies for breakfast or as a genuine snack. To replace snack cakes that surely contain more fats.
Finally, store the Apulian cookies in an airtight container or in a dry place.
Certainly, they can be used as a snack at school or work during a break.

Brushing the Apulian cookies with egg and putting some sugar on each before baking them could be a fun task for the kids.

Some tips for the Apulian cookies: Dissolve the baking ammonia in warm milk and wait until it increases in volume before pouring it.

Use a bowl of water to wet the spoon before taking the necessary dough (a spoonful) for each cookie; it will be helpful.

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Can baking ammonia be replaced with baking powder?
I do not recommend replacing baking ammonia with baking powder for the Apulian cookies. It would not yield the same result. I tried, and they turned out like regular cookies. It’s preferable to use 1 packet of baking ammonia to make them tall and soft. Read HERE