This post is also available in: Italiano (Italian)
The breakfast of my dreams? A steaming cup of hot cappuccino and a couple of these gluten free breakfast cookies to dip!
In Italy we usually have breakfast with something sweet. A cup of milk, some frosted cereals or maybe a brioche. Or even, a slice of cake. One of the most popular breakfast sweet treats are however those lovely, delicious, cookies that are baked with Bakers Ammonia. We call them “biscotti da inzuppo” which literally translates into “dipping cookies”. Which means that these gluten free breakfast cookies are absolutely perfect to dip in milk.
Someone does not like using ammonia in the kitchen. Someone would like to give it a try it, but just can’t find in on the shelves. This is why I wanted to try a different version, this time using a more available baking powder instead of the classic baker’s ammonia.
The result? These gluten free breakfast cookies are very light and airy, simple in flavor and very easy to bake. It will take literally just over twenty minutes. They are perfect to soak in milk and stay just as nice and delicious for days on.
They are ideal for breakfast for the whole family and you can make them even more delicious by adding chocolate chips or raisins to the dough. You just have to try!
You will need:
- 50g of soft butter
- 60g of sugar
- 180g of gluten free all purpose flour
- A tsp of baking powder
- One whole egg
- The zest of half a lemon
First thing first, ou have to soften the butter. You can let it rest out of the fridge for half an hour, or you can also heat it in the microwave for about 10-15 seconds so that it is very soft, but still not completely melted.
Cream the soft butter and sugar together with a fork. Them slso add the egg and mix until you get a smooth cream.
Now you can add the flour, baking powder and lemon zest. Knead until you get a nice soft dough, but not too sticky. You should be able to roll small balls of dough in your hands.
what’s the best gluten free four blend to bake these goodies?
- The best blend of gluten free flours for cookies, like, ever, is Biaglut. With this flour the coookies will be compact, crumbly, just perfect.
- If you can’t find it where you live, you can go for your favourite all purpose gluten free flour blend, but add it a little bit at a time until you get just the right consistency.
Let’s bake our gluten free breakfast cookies
When the dough is ready, line a pan with parchment paper and form your cookies by hands. Take small balls of dough and work them in your hands to obtain a cylinder about 4/5 cm long. Do not exceed the width, because the cokies will swell during baking. Place them one by one on the baking tray.
With a fork, crush your biscuits so as to impress the lines left by the prongs on the surface. At this point, if you want, you can brush the biscuits with milk and distribute a handful of granulated or brown sugar.
Bring the pan in a preheated oven at 350°F for about 10/15 minutes. Halfway through baking, turn the pan to get even browning. Once baked, allow your cookies to cool completely before touching them. In fact, you not only risk burning yourself, but also breaking them because they will still be a bit fragile. Once cold, you can keep them in a tin box even for a week.
Buona colazione! Enjoy your breakfast!