In a large bowl, add the egg and sugar and mix.
Then add the oil, milk, and grated lemon zest and mix again for a few minutes.
Finally, add the sifted flour, salt, and baking ammonia and mix until the dough comes together completely with your hands.
The dough should be smooth and homogeneous; shape it into a block and let it rest for half an hour.
On a floured work surface, make balls that you will then roll into logs.
Oil your hands and pass them over each cookie, then press the surface into a small dish with sugar.
Place the cookies spaced apart on a baking tray lined with parchment paper and bake in a static oven preheated to 180° for about 20 minutes.
Remove from the oven and let cool at room temperature.
These rustic cookies for dunking keep well in a tightly closed jar.
Italia
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