Zaletti- Cornmeal Butter Rum Cookies |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Tender, cormeal butter cookies, infused with rum and currants are an Italian bakery shop specialty. Only used cornflour ( not cornmeal ) which can be found in natural food stores. Sometimes supermarkets carry Bob's Red Mill Brand of cornflour Ingredients:
200 gr butter |
250 gr fine corn flour |
250 gr regular flour |
250 gr sugar |
150 gr currants |
60 gr rum |
1 egg yolk |
salt |
baking powder |
Directions:
1. In a bowl mix rum with currants and set aside for at least 30 minutes.
2. Mix from time to time so that all currants will absorb some of the rum.
3. Heat the oven to 170°C.
4. In a bowl or kitchen machine, cream the sugar with the butter.
5. Add the egg yolk and cream again.
6. Mix a little salt, a teaspoon of baking powder and both flours and sift together.
7. Add to the butter-sugar mixture and mix well.
8. You will obtain a yellow crumble. Mix in the currants and rum.
9. Take a little dough in your hand an squeeze.
10. If it can't keep its shape, add a little butter and work the dough until you can shape it into a ball and it won't fall apart.
11. Divide the dough in to and shape two little logs. Flatten the logs to get a squarish section.
12. Cut the cookies in 10mm/ 0.4'' slices.
13. Place parchment paper on a baking tray and lay the cookies with at least 10mm/0.4'' spacing between each other.
14. Bake for 15-20 minutes.
15. Turn around the trays at mid time for a more uniform baking.
16. The cookies are better if slightly brown on the edge.
17. Remove from the oven and carefully lay on a cooling tray.
18. The cookies need at least 20 minutes cooling to harden.
19. The zalettis are best eaten within a few hours as the volatile rum-currant fragrance will dissipate after that.
20. Note: Bob's Red Mill is one brand of the corn flour
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