This old recipe for Italian breakfast cookies is based on a time honoured Abruzzan tradition. These delicious biscuits are known as “threshing cookies” or “Rimbizz” in the local dialect. They were served for breakfast to all those who worked in the fields during the threshing season, who would then dip them in warm red wine. Breakfast was served at dawn and was followed by at least five more meals during the day to refresh the weary farmers.
We are featuring this old recipe because the cookies are great to dip in milk, they have a delicate taste and are made with just a few ingredients – one of which is our healthy extra virgin olive oil.
It could be a nice little story to tell your loved ones at the breakfast table!
Ingredients Italian Breakfast Cookies (for 30 cookies)
5 organic eggs
1 glass of extra virgin olive oil (130 g)
1 glass of milk
1 kg of ’00′ organic flour
20g of ammonium bicarbonate as a raising agent (baking powder)
Tips on ingredients
1. Bitter and pungent typical of an high quality extra virgin olive oil don’t influence the taste of the cookies because they are attenuate by the protein of milk and remains only the natural fruity of the oil.
2. I recommend to use organic ingredients.
3.The ammonium bicarbonate will give off an unpleasant smell, but the smell will not be perceptible in the cookies.
Cooking Instructions Italian Breakfast Cookies
– Preheat oven to 200 ° C.
– In a large bowl, whisk the eggs and the sugar together, and add the extra-virgin olive oil. Dissolve the ammonium bicarbonate in the milk. Put the flour in another relatively large bowl, make a well in the flour and pour in the eggs mixed with the sugar and the extra virgin olive oil, then add the milk with the ammonium bicarbonate in it. Mix thoroughly, until you achieve a paste with a soft texture. Rub some extra virgin olive oil on your hands, take a little dough and knead it until flattened out.
– Place the cookies on a baking tray that has previously been greased and had some flour sprinkled on it. With a fork, gently score the cookies and sprinkle with sugar.
– Bake at 190°C – 200°C or 350 F for 20 minutes.
Of course, we didn’t forget about our kids, so we set aside a little dough and added dark chocolate flakes. This proved to be a great success!
I’ll try this old recipe with whole-wheat flour and brown sugar and will let you know how I get on!
At www.recipeswitholiveoil.com you can find more Italian recipes and see how to knead the dough to make “trashing cookies” in a short video.