Rachel Roddy’s recipe for Italian Breakfast Biscuits | food

tBassi’s bakery in Rome is very long and narrow with terrazzo tiles and an L-shaped glass-fronted counter. Even on the coldest day it’s warm, and when it rains they scatter sawdust on the floor to prevent slipping. Bread is stacked on shelves and in box-like sections lining the walls. The counter is home to everything else pulled from the ovens in the back: a few typical Roman hot dishes, lengths of pizza, and buttocksAnd pancakes, cakes, cookies and biscotti. hundreds of biscotti.

Word Biscuitlike biscuit, is a generic word that has a Latin root, Biscuit bakingAnd which refers to bread (Bread(cooked)cooked) twice (redundant) to make it permanent. They are firm “rusks” that require dipping into liquid in order to become edible. Over the centuries, these rusks have evolved and dissolved into hundreds of different forms, some double-cooked, some not, many with new names, and some simply Milk biscuit (milk biscuit), Finger biscuits (sponge fingers), Cookie Queen (Stems of young trees are covered with sesame seeds). Then there’s the stout, oval Prato biscuitAnd From Prato in Tuscany, which is traditionally dipped in sweet wine, and is also known as songsalthough they simply traveled around the world Biscotti.

Back at Panificio Passi, a rectangle of pizza with cheese and mushrooms steams the glass right in front of me. A few feet away, a little girl sniffed at her section of the counter, then pulled her forefinger through the condensation. The table is tall and the metal cookie trays are well spaced. There is a round biscuit made with wine, similar to a waffle PizzaPale and Soft Almond Balls, Whole Grain Curls, Cat’s Tongues, Hazelnuts and Honey Few thingsbiscotti with chocolate drops, raisins or a smear of apricot jam and a flour biscuit half dipped in chocolate called little flamee (small flames).

The largest it is displayed Milk biscuit Milk biscuit, looks and tastes like a small rusk crossed with a plain bun and a sponge finger. in Sicily Egg biscuitor egg biscuits, are alike: Vincenzo remembers the eggman’s cry when he got to the end of the street, and how his grandmother would sometimes buy him a bag of six Egg biscuit So are the whites themselves. Their Italian nature and habits mean they are also known as biscuits for dipping, Dipping biscuits or breakfast biscuits.

A few years ago, I bought a bag of… Few things with honey; It was as hard as the face of a mountain and impossible to eat without being dipped in milk or wine. This is rare, though. Most of the time, dipping or dipping is a choice, not a necessity. And that is certainly the case with the breakfast biscuits, eggs and milk inspired by those on the L-shaped counter at Passi. Which, of course, can be taken anytime you want (I like mine at 11am or 4pm with a cup of tea).

Breakfast biscuits

to equip 20 minutes
cook 20 minutes
Make 12 large tablets or 30 small Biscuit

2 large eggs
50 ml full fat milk
50
ml olive oil or vegetable oil
Peel of a large, unwaxed orange
100 grams of fine golden sugar
Plus more dust
300
g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
a pinch of salt
icing sugar

In a large bowl, gently beat the eggs, then add the milk, oil, grated orange peel, and sugar and mix well. Add the flour, baking powder, bicarb and a little salt and mix them first with a fork and then with your hands until you get a cohesive dough. (If it sticks to your hands, add a little more flour).

Preheat oven to 180°C (Fan 160°C) / 350°F / Gas 4. Line a baking tray with greaseproof paper and put some sugar on a plate.

Roll out lumps of dough – about 70 g for a large biscuit, 40 g for a smaller one – and roll each piece into a ball. Roll each ball into a log shape, then roll in the sugar and arrange them well-spaced on the lined tray. Flatten it slightly, so it looks like little surfboards, then sprinkle with powdered sugar.

Bake for 20 minutes, or until the biscuits are puffed and light golden. Remove to a rack to cool, then serve (or store in an airtight container for later).

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