Welcome to day 15 of our Cookie Advent Calendar.
Today I’m posting a very old recipe, written by Pellegrino Artusi, the man known as the father of Italian modern cooking.
He wrote a monumental book with more than 700 recipes, all tested and really delicious.
I’ve got a cheap edition, I saw it’s sold in English too but it’s a little bit more expensive:
I suggest you to buy it if you are a cookbook collector or if you want to have a true sneak peak into the traditional Italian cooking.
Now I have to jump to the recipe as I have ten more post to write, meanwhile I am cooking dinner and I have to pick up son at school 😛
The perfect cookies to dunk in milk, recipe from the father of Modern Italian Cooking.
- 250 g plain flour
- 50 g sodft butter
- 50 g icing sugar
- 5 g ammonia for sweets
- 1 pinch salt
- 1/2 tsp vanilla extract
- 100 ml lukewarm milk
- Put the flour in a bowl, add all the other ingredients, mix briefly then add milk a little at time until you have a soft but not sticky dough.
- Knead it for about 10 minutes by hand ( less with a stand mixer) then roll it out and cut the shapes you want ( but consider they will swell while baking so a simple shape like rectangles is better).
- Bake at 360°F/ 180°C for 10-15 minutes untill gold.
- I've also sprinkled them with caster sugar before baking, it's a nice addition as they aren't too sweet.