Italian Zaletti - Cookies with raisin, pine nuts and corn flour
In this recipe I show you how to make Zaletti cookies: typical of Venetian culinary tradition and lagoon dry pastry.
The bizarre name of these biscuits is due to the way how the Venetian dialect define their yellow colour given by the corn flour used in the dough that confers, in addition to the particular colour, a granular and very friable consistency.
It is an ancient recipe and of the poor and popular origins although it is not really a matter of poor cookies in the ingredients, even though maize flour has for centuries been the most inexpensive ingredient used to feed the numerous peasant families (primarily with polenta), these biscuits are actually enriched with raisins, sometimes soaked in Grappa, butter, eggs and sugar.
The Zaletti are traditionally consumed at the end of the meal accompanied by fortified and liqueur wines or with mascarpone creams, but also as gourmet with the tea for breakfast or snack. Spread throughout the Veneto, Italy are mainly produced in ovens and pastries in Venice, Padua and Treviso.
Ingredients for 60 cookies:
-9 egg yolks
-300 gr of caster sugar
-450 gr of butter
-a pinch of salt
-100 gr of sultana raisin
-100 gr of pine nuts
-18 gr of baking powder
-400 gr of plain flour
-400 gr of corn flour
Instructions:
-mix ground egg yolks with caster sugar until you obtain a thick cream
-incorporate butter in multiple steps
-add a pinch of salt, sultana raisin and pine nuts, mix all together
-incorporate baking powder and plain flour
-incorporate the corn flour
-pull together ingredients and knead to form dough
-shape dough into a long, wide rectangle for cutting
-cut dough into pieces
-roll each piece by gently pushing with fingers spread
-cut into 1-inch pieces and press to obtain disk shaped cookies
-bake in the oven for about 15 minutes at 190°C
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Chris’s Raisin Scones (fruit scone)
Chris’s Raisin Scone Recipe (fruit scone)
500g | 4 cups of Plain Flour
30g | 3 heaped tsp of Baking Powder
Pinch of Salt
80g | ⅓ cup + 1tbsp of Sugar
100g | 1 stick of Butter
2 Eggs
200ml | ¾ cup of Buttermilk
150g | 1 cup of Raisins
Eggwash - 1 egg yolk mixed with a pinch of salt and sugar
Baking powder already contains an acid unlike bicarbonate of soda. So you can use either regular or buttermilk
I find that buttermilk makes them soft and fluffier.
For a sourmilk buttermilk substitute add 1.5 tbsp of vinegar or lemon juice to some full milk or milk of your choice. Stir and let it stand for about 10 minutes before adding it to the dry ingredients
Bake at 200 C / 392 F for 18 minutes (fan off)
Fan - 180 C / 356 F
Your final guide to the perfect English tea scone - All common mistakes corrected
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Ingredients:
2 Cup AP flour
1 tbsp. baking powder
¼ cup sugar
1 tsp salt
100g cold butter (place in freezer for 30 minutes before using)
250 ml 35% cream or 2% or full fat milk (cream or milk should be cold)
1/3 cup raisin (dried cranberry or nuts also can be used)
1-2 tbsp. melted butter
Method:
1. In a bowl mix flour, baking powder, sugar, and salt well
2. Grate cold butter into dry mixture
3. Rub butter into flour (mixture should look like coarse cornmeal)
4. Add cream to the flour mix
5. Mix in by hand
6. Add raisins to the dough, fold 5-7 times to incorporate the raisins
7. Press dough into a disc or rectangle shape
8. Cut into half, cut each half into 2-3 triangles
9. Place them on a parchment lined baking tray
10. Brush with melted butter
11. Bake in a preheated oven (400°F/204°C) for 20 minutes, tops should be golden brown
12. Let them cool completely before serve.
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How to make the perfect scone with 92-year-old Muriel | Cooking | ABC Australia
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Join 92-year-old CWA member Muriel Halsted through a short but sweet tour of her classic scone recipe. The CWA decided to bring their scones into the virtual world after the cancellation of the Sydney Royal Easter Show last month.
The group often sells as many as 50,000 scones, tea and coffee products created by its members at the show each year, but has now opted to selling PDF recipes following a $5 donation for a plate of virtual scones.
ABC New England North West: Filmed by Amelia Bernasconi, Edited by Donal Sheil.
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