Canestrelli

canestrelli quoits

Canestrelli biscuits have a distinctive hole in the middle, everyone knows that. “What happened here, then?”, you may well ask…

Canestrelli

canestrelli

The story so far: Having prepared the dough and set it to chill in the fridge – rolling pin in hand and ready to rock, Trota realised the canestrelli cutter was absent. She checked everywhere; she quizzed the usual suspects. Had Fidget presented it to Fifi, trying to impress? Had Salmon muddled it with his fishing tackle? Inconclusive, she was left with no choice but to press on with a different cutter. Such are the travails of the cartoon kitchen…

So, if you want to try this recipe, first get yourself a proper canestrelli cutter (flower shaped, with a hole in the middle), then make your dough. You will need 180g flour, 100g chilled butter cut into cubes, 60g granulated sugar, 1 egg yolk, a pinch of raising agent, a sachet of vaniglina (or a few drops of vanilla essence if you can’t find it) and a pinch of salt. Icing sugar to decorate (optional).

Combine all the dry ingredients then rub in the butter and the egg yolk. Do that quickly then bring the dough together in a ball, wrap in cling film and leave to rest in the fridge for at least ½ hour, ideally 1 hour.

Preheat the oven to 180°/gas 4. Take your dough out of the fridge and, between two sheets of baking paper, roll it out about ½cm thick. Use the cookie cutter to make your shapes and set them out on a biscuit tray lined with baking paper. Gather the dough cut-outs, roll again and cut some more biscuits – repeat until you finish the dough.

Bake for about 10min (keep watching, you don’t want your canestrelli to brown). Take them out of the oven and allow to cool. Sprinkle with icing sugar to decorate.

With or without the hole they taste great, but no quoits contest in the cartoon kitchen this time…