Now.. I have a great recipe to share! I have learnt so many good recipes during my stay in Italy and received a few handy tips from chefs too. I must confess that I was so excited that I barely slept during that week in Italy. I just felt so priviledged to have a proper chef giving me cookery lessons… I loved every minute of it.
I am now catching up and falling asleep during the day too!
I want to learn more and improve my cookery skills, I have realized there are so many things I still don’t know. I mainly cook for my family so my recipes are every day, uncomplicated and quick ones too that I make when my children are in school. Sometimes a good tip from an expert can really help.
I stayed at Hotel Luise a modern, clean and well equipped hotel with contemporary rooms, close to the lake, a good free Wi-Fi and a creche handy for family holidays.
What I loved most was their fab breakfast with their homemade breads. Each morning at 5 am the chef makes bread from scratch just like a bakery. Honestly these days I think it is a luxury to have a hotel that each day makes proper sourdough bread. They also make their own cakes and biscuits too.
Here I have learned to make these cornmeal shortbread biscuits which are typical from the region of Trentino Alto Adige. They are made with a local corn flour milled at a traditional mill called Molino Pellegrini which I visited and I will talk about that on my next post. As they are so straightforward to prepare I thought I would share the recipe… they are also so delicious!
I brought some of these biscuits home and my children loved them so much. The cornmeal gives them a really crunchy delicious taste and I promise you, once you start you won't be able to stop!
This recipe makes a good batch of cookies. They will last well stored in a tin.
- Prep Time : 20 minutes
- Cook Time : 18 minutes
First lets prepare our ingredients: cornmeal flour, wheat flour, baking powder, egg yolks, sugar, butter, salt, vanilla pod and orange zest. Butter and eggs should be cold and come straight from the fridge.
Start by working the cold butter with the sugar in a bowl to a creamy consistency.
Add the egg yolks. With the tip of a knife scrape off the vanilla seeds and add them to the mixture with the salt and the orange zest.
Add the cornmeal flour and the baking powder. Mix well.
Add the wheat flour and then with your hands quickly work the dough (to avoid over-heating it) and form a smooth ball. The dough should be soft.
Mix well and form a smooth ball. Wrap it in cling film and put it in the fridge for at least 30 minutes.
Sprinkle some cornmeal flour on your work top. With a rolling pin flatten the dough to about 7 mm or 0.3 inch thick.
Using a pastry cutter cut the pastry (any shape you like) and place the biscuits on a baking tray covered by parchment paper.
Sprinkle them with sugar and cook at 160C or 320F in a fan oven for 15 to 18 minutes or until golden.