Tuesday, December 9, 2014

The easiest and most scrumptious Venetian cookies!


Time to share a little recipe directly from my hometown, Venice!

You've seen pics of the typical "zaeti" (meaning more or less "little yellow things" in Venetian dialect) several times on this blog already, the main reason being that these scruptious little treats are in fact rather addictive. : )

A few reason why you'll love them too: they are delicious, soft yet somehow crunchy thanks to the corn flour, reasonably healthy (hey, *in the cookie cathegory*, I mean) and above all.. they are incredibly easy&quick to make! 

Perfect with coffee or tea, they also make a nice homemade Christmas gift if packed in a cute little bag with a little note and a red ribbon. : )

So, here's the recipe, directly from my mother's cookbook!


Venetian "Zaeti"

Preparation: 20 min
Baking: 15 min


Ingredients: (for about 2 batches of cookies)

salted butter, softened, 150 gr
sugar, 150 gr
3 eggs
white flour, 200 gr
corn flour (polenta), 150 gr
baking powder, 1 teaspoon
raisins, 250 gr
a little bit of vanilla extract
a little bit of rum (optional)

About half an hour before you start, soak the raisins in water and let them rest. When they are wet and plumpy, pat them dry and pour a bit of rum on them. Set aside.

In a bowl mix the sugar and the butter, stir well and then beat in the eggs one at a time.
Add the vanilla extract. Mix the baking powder with the with flour in a different container and then add them both to your mixture, then also beat in the corn flour. Roll the raisins on a plate with some extra white flour (it will create a thin protective layer on them, keeping them plumpy while baking) and finally add them to the dough - which, at this point, will still be rather creamy. Use your hands to pick little amount of dough and spread it on a baking sheet trying to create a roughly circular shape, and proceed like this row after row (leave some space in between the cookies, they will get slightly bigger in the oven). Bake at 180°C for about 15 - 20 min, or until golden and crispy. Tip: once they're out of the oven, turn all the cookies upside down in order to let them dry a bit. 

Enjoy! : )





In the meanwhile, I'll leave you from a few pics from my last visit to Venice, a few months ago.
Miss home so much! : )





2 comments:

  1. Venezia è sempre fantastica!
    Un caro saluto!
    Monique

    ReplyDelete
  2. gracias por la receta , seguro que probare de hacerlas, las fotos son preciosas , gracias por compartirlas

    besitos

    Mari

    ReplyDelete