I love it when you dunk a cookie in a hot cup of tea or a chilled glass of milk and just as you’re bringing it to your mouth for a sensual devouring kiss, it drops messily back in the liquid, attracted more by love for the beverage, than gravity pull.
Image © Buttalapasta.it
This happens especially with those shortbread-like, buttery cookies commonly called frollini in Italian.
Ignoring the disastrous milk-spattered battleground around my mug, I fish the sunken frollini out with my spoon. They are completely reduced to a mushy, almost liquid state. The smaller crumbs that swim effortlessly at the bottom of my cup, swirl back into my mouth, as I drink the last sweet drops of the cloudy cookie soup.
I usually make my frollini in the evening, letting them cool overnight so I can eat them first thing in the morning–paired in twos–in a back-to-back dive in my steaming pint of breakfast caffelatte.
500 gr (1.1 lb) all purpose flour
180 gr (1 scant cup) sugar
100 gr (1/2 cup) butter
1 egg, beaten
3 tablespoons whole milk, warmed
2 tablespoons organic honey
1 packet of yeast
Preheat oven at 180° C (356° F).
Work the butter and sugar with a fork into a frothy fluff. Add the beaten egg, the honey and a pinch of salt, mixing with your fingers.
Dissolve the yeast in the warmed milk, sift in the flour and add it all to the mixture, kneading gently into a smooth dough.
Flatten with a rolling pin to 1/8” and cut out even shapes with a cookie cutter. Press 4 shallow grooves on the surface of each biscuit with the tines of a fork, or sprinkle with brown sugar, and bake on a buttered cookie sheet for 10-15 minutes.
Mmmmh, it’s dark outside and it smells wonderful in the kitchen.
Image & concept © Eleni NY