Easy to make, with simple, basic ingredients, these milk cookies are rustic and fragrant. They have the flavors of my childhood and the aroma of small towns’ Italian bakeries
- 250 gr flour type 0
- 80 gr cane sugar
- 1 egg
- 50 ml vegetable oil (I used peanut oil)
- 30 ml milk
- lemon or orange zest
- 8 gr baking powder
- 1 teaspoon vanilla (optional)
- Milk and cane sugar on top before baking
- In a large bowl sift the flour, a pinch of salt, and baking powder.
- Make a well in the center and add sugar, egg, lemon or orange zest.
- Mix with a fork, then add oil, milk, and vanilla extract (if using).
- Blend with a fork, starting to incorporating the flour from the sides.
- When all the flour has been incorporated, work the dough with your hands until it comes together.
- Take pieces of dough about 50 grams each, give them an oval shape and place on the prepared baking sheet.
- Place the baking sheet with the cookies in the fridge for 15 minutes.
- Preheat the oven to 180° C (350° F) and line a baking sheet with parchment paper.
- After the resting time in the fridge, brush the cookies with milk and sprinkle cane sugar on top.
- Bake on the middle shelf for about 20 minutes or until they are golden brown.
- Let cool completely on the baking sheet.
You can definitely double the recipe. They last for at least one week.