These cookies have been in every Italian children breakfast, half awaken with a handful of them dipped in milk or tea every morning. They are called Campagnole.
In search of a Proustian rush I tried to make a gluten free version and let’s say it turned out pretty well! The original recipe is from Ilaria, owner of Non Solo Piccante blog and I made it gluten free.
Warning: The dough have to rest for two hours in the fridge, so keep this in mind.