Like in many other fields, also in the Food and Beverage world there are products which, for some reasons, are so popular and loved to become somehow iconic - and consequently also imitated by many. Often their fame is supported by massive, highly effective marketing campaigns, but usually these products taste absolutely good (oh, yes) and have something original and unique.
While some of these products are "stars" at global level (think for example to Coca-Cola), the majority are recognized on a smaller scale, usually national, sometimes cross-national. This is the case of a cookie, super popular in Italy, whose name, Macine, the Italian word for "millstone", comes from their round shape with a small hole in the center, which reminds just that of a millstone.
And they are very simple, no chocolate or other additions, no filling, no cream, just a friable texture and a delicate flavor. According to the label, their unique taste should come from the fresh milk cream used in the recipe. I trust, even the 2% cream claimed on the label is not that much! Anyway, since they are so simple, I wanted to make them at home: it's funny and gratifying to replicate industrial foods at home. And also I love home-made cookies: they always taste more "natural" than the store bought one, and are potentially healthier, of course if high quality ingredients are used: no artificial flavors, real butter, fresh milk and eggs, no preservatives (even when the label says that they do not contain any preservative, industrial foods always keep much longer than home-made, and this is still a mystery for me).
Going back the recipe, my sister passed it to me: since her family consumes big quantities of these cookies, as I have previously said, she has tried several recipes and this one is her favorite. Actually the taste and the texture are really close to the original (but milk cream used is more than 2%), I only have to perfect the technique for replicating the central hole (that should be slightly funnel-shaped), but it is a detail!
Even for people who do not know the original version, these cookies will be a pleasant discovery.
Cream cookies
makes about 30 cookies
250 g or cake flour, or
Italian flour 00 (alternatively 230 g all-purpose flour + 20 g corn starch)
75 g icing sugar
50 g butter
50 g corn germ oil (or
peanut oil or other delicate vegetable oil)
1/2 egg
2 1/2 tablespoons
cream
seeds of 1/2 vanilla
bean (or 1 tsp pure vanilla extract)
6 g baking powder
1 pinch sea salt
In a small saucepan
over medium-low heat, add the butter and
oil and warm up until butter is completely melted; stir to mix, let cool then
transfer into the fridge until the mixture becomes creamy.Sift the flour in a
mixing bowl, add the butter - oil mixture and stir with a spatula until you get
a crumbly mixture.
Add the sugar, sifted, baking powder, salt, vanilla seeds
and egg, and mix just to roughly amalgamate; add the cream and mix the dough
very rapidly just to obtain a homogeneous dough. The dough shouldn't be soft
but it is pretty crumbly. Flatten a bit and let rest in the fridge, wrapped in
plastic, for about one hour.
Line one or more
baking sheets with parchment paper.
Place the dough
between two sheets of baking paper and roll it out with a rolling pin to 7-8 mm
thickness; cut cookies out of the rolled dough using a 5 cm round cookie
cutter; with a smaller cutter (about 1 cm) take out a small circle from the center
of each cookie. Eliminate the dough from around the cut cookies, then using a flat
spatula transfer onto the prepared baking sheets (be careful otherwise the
cookies will lose the round shape). Roll the remaining dough and cut out more
cookies.
Transfer the prepared cookies into the fridge for about 15 minutes. In
the meantime preheat the oven to 170°C, fan mode. Bake for about 15 minutes, until golden. Remove
from the oven and, using a flat spatula, transfer to a wire rack until they are
cool. They keep well in a airtight container up to one week.
Notes
· The
dough should be rolled thick, about 7 - 8 mm, otherwise the cookies will result to
brittle and hard.
· Do
not under bake; cookies have to be golden and not soft when removed from the
oven.
These milk cream cookies look absolutely divine! I can almost taste the creamy texture just by looking at them. The recipe seems straightforward and perfect for a baking enthusiast like me. I'm particularly intrigued by the use of milk cream; it must give these cookies a unique flavor and softness. For those of us eager to learn more about baking, especially in Chennai, exploring Baking Classes in Chennai could be a fantastic opportunity to refine our skills and discover new recipes like this one. I'll definitely bookmark your blog for more delightful treats like these!
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