This old recipe for cookies is based on a time-honoured Abruzzan tradition. These delicious biscuits are known as “threshing cookies” or “Rimbizz” in the local dialect. They were served for breakfast to all those who worked in the fields during the threshing season, who would then dip them in warm red wine. Breakfast was served at dawn and was followed by at least five more meals during the day to refresh the weary farmers. We are featuring this old recipe because the cookies are great to dip in milk, they have a delicate taste and are made with just a few ingredients – one of which is our healthy extra virgin olive oil. It could be a nice little story to tell your loved ones at the breakfast table! INGREDIENTS FOR ABOUT 30 COOKIES 5 organic eggs 1 glass of extra virgin olive oil (130 g) 1 glass of milk 1 kg of ’00’ organic flour 500g of sugar 20g of ammonium bicarbonate as a raising agent Tips on ingredients 1 Bitter and pungent tipycal of an high quality extra virgin olive oil don’t influence the taste of the cookies because they are attenuate by the protein of milk and remains only the natural fruity of the oil. 2.I recommend you to use organic ingredients. 3.The ammonium bicarbonate will give off an unpleasant smell, but the smell will not be perceptible in the cookies. PREPARATION Preheat oven to 200 ° C. In a large bowl, whisk the eggs and the sugar together, and add the extra-virgin olive oil. Dissolve the ammonium bicarbonate in the milk. Put the flour in another relatively large bowl, make a well in the flour and pour in the eggs mixed with the sugar and the extra virgin olive oil, then add the milk with the ammonium bicarbonate in it. Mix thoroughly, until you achieve a paste with a soft texture. Rub some extra virgin olive oil on your hands, take a little dough and knead it until flattened out. Place the cookies on a baking tray that has previously been greased and had some flour sprinkled on it. With a fork, gently score the cookies and sprinkle with sugar. Bake at 190°C – 200°C for 20 minutes. Of course, we didn’t forget about our kids, so we set aside a little dough and added dark chocolate flakes. This proved to be a great success! I’ll try this old recipe with whole-wheat flour and brown sugar and will let you know how I get on! In the video below, you can see Grandmother Gianna, the most experienced of the bakers, kneading dough to make “treshing cookies”.