It takes a huge cup of milk and one of these recipes: grandma's cookies, shortbread or shortbread (maybe stuffed?)
Nothing is more comfortable than one breakfast of milk and biscuits, a pairing with which we also happen to dine when you don't really feel like putting yourself in the kitchen.
But it's easy to say milk and biscuits.
What are the perfect "inzuppo" biscuits? Those who absorb milk without soaking too much and breaking into a thousand pieces?
We offer you our three favorites.
What does a perfect dairy cookie look like?
The milk biscuits are those biscuits that you can soak in a cup of warm milk without finding them disintegrated on the bottom on the first dive.
I'm other than tea biscuits which are generally more delicate, friable and flavored, in two adjectives: sophisticated and elegant.
They can be the classic rustic biscuits of the grandmother, but also the super buttery and crunchy biscuits, but also the biscuits stuffed with jam or hazelnut cream for the sweet tooth.
Let's find out in three recipes.
Grandma's cookies or baked cookies
They are the most classic, those that are also bought in the oven and are soft and quite large.
They have an "airy" consistency and are consequently lightweight. They are prepared with simple ingredients such as milk, flour, eggs and sugar and generally cream of tartar for a while crunchiness and leavening.
They are the ones that absorb the most liquids, so the classic biscuits "from inzuppo"!
Here is the recipe.
Ingredients
3 eggs
500 grams of flour
180 grams of sugar + other to decorate
a paper cup of seed oil
1 sachet of vanilla yeast
the grated rind of half a lemon
milk if needed
Preparation
Sift the flour with the baking powder and mix it with the sugar and the lemon zest.
Add the oil and then one egg at a time and work with your hands.
If necessary, add a little milk.
Once the dough is ready, make some balls, dip them in the sugar and mash them on a plate lined with parchment paper keeping them apart.
Cook at 180 degrees for about 20-25 minutes.
Shortbreads
You've seen them a thousand times covered with tissue paper inside a tin box.
They are the classicScottish biscuits with small holes above, shaped like a brick, super buttery and perfect to soak in tea, but in our opinion also in milk.
The shortbread they are really very simple to prepare because you just mix them 4 ingredients.
Here is the recipe.
Ingredients
300 g of 00 flour
200 g of cold butter
100 g of sugar
5 g of salt
Preparation
First chop the cold butter with your hands and knead it with the flour.
Once you have a fairly uniform dough, add sugar and salt and let it cool in the fridge wrapped in plastic wrap. Then roll it out, leaving it high (about 1 cm) and cut it into rectangles.
Prick the surface with a toothpick to obtain two rows of equidistant holes and place the biscuits on a baking sheet lined with parchment paper.
You can also roll the dough into a rectangular or square not too large pan and cut the biscuits inside to then separate them when cooked when they are still warm and soft.
Cook for 25 minutes at 180 °.
Stuffed biscuits
These are the classic cookies that they are made with molds and that children like so much because they can be created thousand fun shapes.
They can be hearts, stars, simple donuts, but also small sweet sandwiches.
To prepare them you need one classic pastry and the filling you like most between jam and hazelnut cream.
The nice thing about these biscuits is that the filling in contact with the warm milk will slowly melt making the milk itself even more delicious.
We tried them with salted butter because we believe the salt makes the sweet pastry even better.
Here is the recipe.
Ingredients
230 g of salted butter (even normal butter)
425 g of 00 flour
the grated rind of half a lemon
170 g of sugar
1 egg
natural vanilla extract to taste
Preparation
Work the ingredients to prepare a classic pastry.
First mix the dried ones, flour, sugar and lemon peel and then add the butter into small pieces.
When you have obtained many crumbs, add the egg and the vanilla and form a smooth and homogeneous dough.
Let it cool in the fridge wrapped in transparent paper and then roll it out to the thickness you prefer and cut it to taste. You can add a pinch of yeast in the dough if you want taller and softer biscuits.
Once the pastry is cut, cook the biscuits for 15-20 minutes at 180 ° (it depends a lot on the thickness of the pastry) and fill them only from cold.
Browse now the tutorial for some more advice on biscuits from rooting
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