Italians are not big on breakfast. Traditionally, we mainly have 2 kinds of breakfast and both of them are quite light (compared to the traditional full American breakfast with bacon and eggs): the one we have outside (al bar – at a café) and the one we have at home. At a café we usually have an espresso (or cappuccino) with a cornetto/brioche (an Italian croissant), while at home we have coffee, tea or milk with cookies. Today I will show you how to make the most classic of Italian “breakfast cookies”: Macine Cookies. These are usually sold by a well known brand and they are among my all time favourites. They are really easy and quick to make and since I discovered the recipe, I am never buying them again! They taste even better than the commercial cookies we buy at the shops. They are simple shortbread cookies, with the addition of a “secret” ingredients: heavy cream. There isn’t much of it, so don’t be alarmed, but it is enough to give the cookies a round, creamy taste. This recipe makes about 70 cookies… but they can be stored for up to 2 weeks. Take my advice and make the full dose, you won’t be able to stop at 1 or 2! They are THAT good! Enjoy them for breakfast and dip them in you warm milk (or tea)… you will thank me!!
Macine Cookies - simple Italian shortbread cookies, with the addition of heavy cream, that gives them a round, creamy taste.
- 500 gms – 4 cups all purpose flour
- 200 gms – 1 ¾ sticks butter chopped
- 150 gms – 1 cup + 2 ½ tbsp icing sugar
- 50 gms – 6 ½ tbsp potato flour
- 50 ml – 4 tbsp heavy cream
- 1 egg
- 3 tsp baking powder
- 1 pinch salt
- 1 tsp vanilla extract
Mix the vanilla extract and the milk and keep aside.
Put all the ingredients in the bowl of an electric mixer fitted with the paddle attachment and knead well.
When smooth, make the dough into a ball. Cover it with cling wrap and put it in the fridge for 30 minutes.
Roll it between 2 sheets of baking paper into a 7 mm – ¼ inch thick sheet.
Cut out 5 cm – 2 inch rounds and use a piping tip to make the central hole.
Bake in a pre-heated oven at 180°C – 355°F for 10-15 minutes or until just golden.
Let them cool down completely and store in an air-tight container for up to 2 weeks.