Soldier’s cookies
Based on my granny’s recipe
Ingredients for 90-100 cookies:
1 kg of flour
4-5 eggs
300 g sugar
280 ml of oil
1 teaspoon natural vanilla
Zest of 1 lemon
250 g yogurt
1 sachet of ammonium bicarbonate, 10 g
1 teaspoon of baking soda
Sugar to decorate
Preparation:
Beat 4 to 5 eggs with the sugar in a deep bowl.
Sift the flour in another deep bowl and make a well in the middle, setting about ¼ aside for kneading. Then pour in the cup of oil, the beaten eggs with the sugar, the vanilla and the zest of a lemon.
Divide the yogurt in two halves. Add in the first half 1 sachet of ammonium bicarbonate and in the second half 1 slightly heaped teaspoon of baking soda. Stir the 2 mixtures and wait for them to rise. As soon as this happens, pour them into the well.
Mix everything with a large spoon and knead. Sprinkle the work surface with flour and transfer the dough on it.
It is quite soft, but do not add more flour. It is better to oil the surface and your hands to work more easily. Knead lightly and pinch out walnut-sized pieces. Dip each, on one side, in sugar and place on a baking sheet covered with parchment paper, sugar-side up.
Preheat the oven to 180°C. Bake until golden, monitoring them regularly from the 12th minute.
Once cooled, store the soldier’s cookies in a metal box. My grandmother used to keep them in a pan, putting a clean cloth between the lid and the pan.
