Let’s warm the milk in a small saucepan and pour it into a large bowl so we have plenty of room when we add the ammonia, since the milk will expand significantly in volume!
In another bowl, beat the eggs with the sugar, then add the mixture to the milk along with the ammonia.
Next, add the oil and lemon zest, and mix the mixture well.
Sift the 00 flour as you pour it in.
Mix with a spoon or your hands until the mixture is smooth, more or less like in the photo!
Preheat the oven to 180°C while we start shaping the cookies!
I found it very convenient to use the same method as for gnocchi, if you’re already familiar with it!
I shaped the dough into fairly large loaves with my hands, then used a knife to cut them into cookies that were roughly the same size (in my opinion, the shape that soaks up the most liquid!).
Place the cookies far enough apart on a baking sheet lined with parchment paper and bake for 20 minutes without ever opening the oven door (I recommend ventilating the room well—you can really smell the ammonia when you take them out of the oven!).
Don't be put off by the smell—once it cools down, you won't notice it anymore!
Thank goodness there are Cookies for dunking!
Breakfast is pretty much my favorite time of day—if only I could have my tea all ready to go and eat breakfast while still in bed…
They soak it up like nobody’s business—not even Banderas’s people!
Without further ado, here are the