Campurrianas

Campurrianas are rustic and forceful cookies, with a great flavor, easy to make and ideal to accompany coffee or cold milk. They come from Alto de Campoo, a beautiful region divided between Cantabria and Palencia, in the north of Spain.

INGREDIENTS :

• 250 grams (9 oz) of pastry flour
• 125 grams (4.4 oz)  of unsalted butter
• 125 grams (4.4 oz) of sugar
• 1 large egg (or 2 small)
• A teaspoon of baking powder
• 1 pinch of salt

Leave the butter out of the fridge until it becomes creamy. It can also be softened with a few seconds in the microwave in the defrost position (watch this process because it is not convenient for it to become liquid).

Work the butter with a wooden spoon and add the sugar and a pinch of salt, stirring well. If you can work it with electric rods, it's time to do it. Add the eggs and baking powder.

We then add the well sifted flour and  knead it with well-floured hands (unless you have a kneading robot or similar)

When we have a homogeneous mass, we make balls the size of a walnut, more or less. As I like to dip the campurrianas in milk, I make them in such a way that when baked they flatten a little but the diameter is never greater than that of the cup of milk. That way they fit without having to split them.

We place the balls on the baking paper, at a distance of about 10 cm (4 inches) between them because when baking they grow in the central part but are crushed on the sides, growing horizontally.

Preheat the oven to 200 degrees (390 F) and bake for about 15 minutes or until we see them well browned.

We extract and let cool, contemplating how their surface cracks a little, a sign that they are well baked (also a very distinctive sign of these biscutis)