Ammonia biscuits

Today we will delight in making exquisite sweets, which remind us a little of the old flavors, those of our grandparents. Ammonia biscuits are real delicacies, simple and quick to prepare: in fact, only 3-4 are sufficient. minutes to prepare the dough. In addition, this recipe has a relatively low calorie quantity, one more reason to offer it to our family members.

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Identity Card of the Recipe

• 325 KCal Calories per serving

• Ingrediants

  For the dough

  • 200 g of sugar
  • 1 sachet of vanillin
  • 120 g (2 medium) of eggs
  • 65 g of margarine prepared with non-hydrogenated vegetable fats
  • half a glass of milk
  • 700-800 g of white flour type 00
  • 35 g of butter
  • 12 g of ammonium bicarbonate
  • half a glass of anise

  To brush

  • Q.B. of sugar
  • 1 small bowl of water

  Materials Needed

  • 1 very large glass or plastic bowl
  • 1 whisk (optional) for butter and eggs
  • 1 wooden spoon
  • 1 rolling pin
  • 1 sharp knife or cookie cutter with zigzag wheel
  • 1 work surface for kneading with your hands
  • 1 teaspoon to mix the milk
  • 1 colander to sift the flour
  • 1 brush to brush the biscuits before baking them
  • 2 baking plates
  • Baking paper

  Preparation

  1. In a bowl, mix the soft butter, margarine and sugar with a whisk.
  2. Add the eggs one at a time and mix vigorously with the whisk, until a soft and liquid mixture is obtained

  Advice from your Personal Cooker
  Before adding the eggs, it is advisable to break them one by one in a separate bowl, to check their freshness. In fact, if the egg is defective or not fresh, you risk ruining the whole dough and having to start from scratch again.

  3. Warm the milk in a saucepan and slowly add the ammonium bicarbonate, facilitating the solubilization of the powder with a teaspoon. The leavening agent, in contact with the milk, will develop a particular chemical reaction: you will see the liquid grow progressively, until it overflows.
  4. The milk enriched with the leavening agent will therefore have assumed a typical foamy, almost sparkling consistency. Add the milk to the mixture and mix quickly.
  5. Add vanillin and anise, essential to give the characteristic aroma of these biscuits, whose flavor will remind us of our grandparents' sweets.
  6. When all the ingredients are well blended, slowly add the flour, previously sifted.
  7. When the dough has reached a solid consistency, proceed by mixing with a wooden spoon. Subsequently, pour everything on the work surface and mix the dough with your hands until you obtain a smooth and homogeneous ball.
  8. Roll out the biscuit dough with a rolling pin, until it reaches a thickness of about 0.4-0.5 cm.

  Important advice from your personal cooker
  To prevent the biscuit dough from sticking to the rolling pin, the advice is to roll out the dough on two sheets of baking paper: in this way, the rolling pin will remain clean and it will not be necessary to add more flour to the dough to facilitate its drafting.

  9. Meanwhile, preheat the oven to 180 ° C.
  10. After having spread the dough directly on the baking paper, form many rectangles of any size (I recommend 3X5 cm). Place the biscuits on a baking sheet, previously covered with a sheet of baking paper: be careful to maintain a certain distance between one biscuit and the other (at least 1-1.5 cm) to prevent them from sticking together during cooking.
  11. To make the cookies more beautiful, brush them one by one with a little water and cover them with a little sugar: this will make the cookies more brilliant and inviting.
  12. Bake the cookies at 180 degrees for 10-12 minutes, or until they have a nice amber color.

  Important precaution
  It is recommended to pay particular attention when opening the oven door and to avoid breathing the steam that will come out of the oven: the exhalations of the leavening agent, in fact, will be quite intense and acrid. However, once cooled, the cookies will smell of anise and vanilla, and the smell of the leavening agent will vanish completely.

  13. Serve cold with a cup of tea or coffee.

  Alice's comment - PersonalCooker

  The sweets will certainly be appreciated by all members of the family, from the youngest to the oldest. The biscuit is crumbly, extremely pleasant, and goes perfectly with tea and coffee. Excellent for breakfast or for a light and tasty afternoon snack. Also try the recipe for ammonia biscuits with walnuts!

  Nutritional values ​​and Health Comment on the recipe

  The energy value and the weights of the nutrients on the side are the result of the sum of those relating to all the single “raw” ingredients; it follows that, not taking into account the cooking and therefore the level of dehydration to which the food is subjected, the diagram alongside has values ​​to be considered partially underestimated. To have a more indicative overview of the relative chemical and nutritional characteristics, it would be necessary to increase all values ​​by about 15%. NB. Even in this case, the energy intake of ammonia biscuits is lower than the nutritional average of the relative category of foods on the market.