Artisanal Mentana flour, the dough for making biscuits like grandma used to make.
Artisanal Mentana flour, the dough for making biscuits like grandma used to make.
Difficulty
easy
Preparation
15 minutes (+ 30 in the fridge)
Cooking
15/20 minutes
Doses for
about 30 biscuits
Suitable for
Vegetarians
We all have a recipe treasured in our memory that immediately brings to mind our childhood. I actually have two: my mother's apple pie and these cookies my grandmother used to make for me. Their recipe is kept in a notebook full of dough crumbs, the pages slightly yellowed by time. I love the crunchiness of these cookies' surface, thanks to the cereal coating, which then gives way to a soft dough enriched by the sweet flavor of raisins. I usually dunk these cookies in milk in the morning, but they're also perfect for a snack for the kids or for tea with friends.
Today I also added flax seeds to the dough, even though the original recipe didn't call for them.
You decide, based on your tastes, whether you like my variation or prefer grandma's original ones.
Place the raisins in a bowl with water to soften. In another bowl, combine the eggs, sugar, orange juice, and softened butter. Mix the ingredients well. Add the flour, baking powder, and salt. You'll obtain a soft dough. Finally, fold in the well-drained raisins. Refrigerate the dough for half an hour to firm up a bit; this will make it easier to shape your cookies (photo 1).
Once the dough has rested, line a baking sheet with nonstick paper, scoop out small dollops of dough, and shape your cookies (photo 2). Once you've used all the dough, sprinkle your cookies with cereal before baking. I used oat flakes (photo 3).
1
2
3
Preheat the oven to 180 degrees and bake for about 15-20 minutes. The surface of your cookies should be golden brown.
For any further clarification or doubt about this recipe, you can write to me on my page penninonsolodolci .
Michela IoliBakery, what a passion! Only sweet, healthy, and tasty!
