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5 from 1 vote

The perfect cookies to dunk in milk, recipe from the father of Modern Italian Cooking.

Servings: 30


  • 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.