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A Batch of Soft Tuscan Cookies
Recipe adapted from Paolo Petroni’s ‘Il Grande Libro della Vera Cucina Toscana’.
Ingredients
  • 500 grams flour
  • 1 ½ teaspoons baking powder
  • pinch of salt
  • 250 grams sugar
  • 4 eggs
  • a splash of rum (or aniseed liqueur), optional
  • a splash of milk, if needed
  • zest of 1 organic lemon
  • coloured sprinkles
Steps
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