what we need:
- 500 gr all-purpose flour;
- 65 gr soft butter;
- 65 gr lard;
- 180 gr sugar for the dough and some for decorate;
- 3 eggs;
- 1 packet vanillin;
- 1 grated lemon zest;
- 1/2 packet ammonia for cakes;
- 3 tablespoons warm milk;
Let’s knead!
- In a bowl put the flour, sugar, vanillin, lemon zest, butter, lard, eggs and the ammonia dissolved in milk;
- mix all the ingridients and put the dough on a pastry board;
- knead the dough till when is smooth and not sticky;
- roll out the dough 5 mm thick and cut it in rectangles 1cm by 4 cm;
- lay down the cookies on a tray and sprinkle them with some sugar;
- bake at 180° for 15 minutes, or till when the cookies are ligh brown)
I got this recip for Valentina, from Cagliari (Sardinia). She received it from her grandmother. Thiese biscuits are good for dunk and are really suitable for breakfast. Tomorrow 1 October we celebrate St Remigius, once it was also the first day of school, so, for all Remigini (in Italy we are used to call Remigini childrens that go to school for the very first day), and not only, here there are some cookies for a good start. If you are use to drink tea for breakfast here you could find the one you prefer http://www.teainitaly.com/e
