Dry biscuits: the recipe for simple and crispy biscuits to dip in milk

I biscuits they are fragrant and rustic biscuits, excellent for the first course breakfast where to snack accompanied by a cup of milk or tea. A classic grandmother’s recipe, quick and easy to prepare: you only need 00 flour, sugar, seed oil, milk and baking powder for the cakes.

Without egg or butter, they are light and is also suitable for those who suffer from food intolerances or who want to treat themselves to a sweet hug without feeling too guilty. All you have to do is mix the dry ingredients, pour in the milk and oil, and work everything together until you obtain a smooth and homogeneous paste. You won’t need to let the dough rest and then you can roll it out directly with a rolling pin and wrap the cookies into the shapes you prefer.

We used a round cookie cutter, but if you want you can make cookies various shapes (heart, flower, square…). Once baked, you can soak them in a spicy infusion, hot chocolate, or stuff them with fruit jam, cocoa spread, or nut butter. If you prefer a sweeter taste, you can sprinkle them with a little Granulated sugar or spread a veil of honey over it.

To make them particularly crumbly and crispy, the secret is to pull the Browse very subtly: the cookies will indeed tend to swell in the oven since the baking powder is present in the dough.

Discover how to make dry biscuits by following the step-by-step procedure and advice. Also try whole wheat cookies and cinnamon cookies.

How to prepare dry biscuits

Sift the flour into a bowl then add the sifted baking powder 1 and vanilla.

Pour the sugar 2.

Mix the dry ingredients with a spatula 3.

Pour the milk at room temperature 4.

Add oil 5.

Start working the dough with the spatula 6then continue on the artboard.

At the end you should obtain a smooth, homogeneous and rather sticky dough. 7.

Sprinkle the work surface with a little flour and roll out the dough with a rolling pin to a thickness of about 4 mm; using a round cookie cutter, make several discs 8. Transfer the cookies well spaced out on a baking sheet lined with parchment paper and bake in a static oven preheated to 180°C for 12-15 minutes.

Bake the cookies, place them on a cutting board 9 or on a wire rack and let them cool completely.

Transfer the cookies to a serving platter ten and enjoy them dipped in a cup of hot milk.

storage

Biscuits can be stored in a tin can or special airtight container for at least 4-5 days.