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Saint Lucy’s cookies

Saint Lucy’s cookies

I read the story of Santa Lucia cookies today. They say that in Verona, around the thirteenth century, there was an epidemic of disease in the eyes of children. They then decided to make a pilgrimage to a church in the name of Santa Lucia. But the children did not want to go and, to convince them, they were told that upon their return the saint would have them find sweets.

We have had problems with the eyes in the past in the family and so I felt like preparing these cookies to thank Saint Lucia.

I saw a recipe for Santa Lucia biscuits on the blog Viaggiare è come mangiare, and I changed it a bit using different flours, coconut sugar, and soy milk and I guarantee you that they are delicious. If you don’t have these ingredients, I’m sure they’ll be just as good using only plain flour and brown or white sugar.

Thanks, Saint Lucy!

Ingredients:

  • 0.13 lbs all-purpose flour
  • 0.13 lbs oat flour
  • 0.13 lbs buckwheat flour
  • 0.044 lbs of corn starch (Maizena)
  • 1/2 sachet of baking powder (about 0.01 lbs, approx.1 tsp)
  • a pinch of salt
  • 0.11 lbs of hazelnuts
  • 0.088 lbs coconut sugar
  • 0.17 lbs cold butter cut into cubes
  • 1.7 fl oz soy milk (or other milk of your choice)
  • icing sugar to decorate (optional)

 

Preparation:

Toast the hazelnuts in a pan, stirring often. Let them cool.

Put the hazelnuts together with the sugar in the mixer and work them until you get a slightly coarse flour. Put the plastic blade on and add the other flours, salt, baking powder, and pieces of butter. Then add the soy milk too.

When the dough becomes one, pour it on a surface and knead it just enough to make it united. Wrap it with plastic wrap and refrigerate for an hour (or even more).

Turn on the oven at 180 degrees.

Take the dough and divide it in two. Take each part and roll it out with a rolling pin, holding the dough between two sheets of parchment paper, to a thickness of about 1/5 in.

Use the cookie cutters you prefer and transfer the cookies to a baking tray lined with parchment paper.

Bake for 12 minutes (times may vary depending on the oven). Let them cool on a wire rack and then add a touch of powdered sugar for Christmas atmosphere.

Buon appetito!



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