Semplicini, simply cookies. For breakfast, for a tasty afternoon tea break.
The old-fashioned cookie, kneaded and baked without much care, without hesitation. The cookie that remains as simple as the rustic taste of the flours, like that slight hint of vanilla dipped in milk coffee.
A cookie that also allows us to be mindful of our diet. Rich in fiber, rich in taste, raw and flavorful.
They are still found in old shops, sold loose or adorned in small packages. With the inscription old-fashioned cookie. Many and varied recipes, with butter if found in alpine areas, oil when approaching the plains.
And that ancient flavor comes to mind, the soup in the morning before school.
If you want to know other cookie recipes, you can find some advice below.
- Difficulty: Easy
- Cost: Economic
- Preparation time: 30 Minutes
- Portions: 3.3 lbs of cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Spelt, buckwheat, and butter…A sweet harmony.
- 2 cups spelt flour
- 2 cups buckwheat flour
- 4 cups all-purpose flour
- 6 eggs
- 7 oz milk
- 10.5 tbsp butter
- 1.5 cups sugar
- 1 packet baking ammonia
- 1 bean vanilla (Seeds.)
Tools
Mixing bowl, baking tray, mats or parchment paper, rolling pin…You will find the tools I use in my shopping tips
Steps
A cookie simply quick in a few moves
Mix the flours, baking ammonia, and sugar.
Then add the eggs and milk.
Finally, the room temperature butter cut into pieces.
Knead well and form a nice homogeneous dough.
Then roll it out with the help of a rolling pin to a thickness of a few millimeters. I used a ribbed rolling pin to form small squares on the surface or leave them smooth.
Bake in a preheated oven at 375°F for about 15 minutes. They will have taken on a nice hazelnut color.
Some extra advice
They are not very sweet cookies; if you prefer, you can increase the sugar by 50 grams or two tablespoons of honey. They keep in paper bags for several days. Do not close if they are not well cold. Also excellent with a drizzle of jam or chocolate.
