Scopri

Sanvigilini biscuits

Difficulty: easy

Method: 10'

Cooking: 15'

Rest: 30'

Difficulty: easy

Method: 10'

Cooking: 15'

Rest: 30'

Difficulty: easy

Method: 10'

Cooking: 15'

Rest: 30'

Difficulty: easy

Method: 10'

Cooking: 15'

Rest: 30'

Having a grandmother who came from Lake Garda meant I received many gifts, including a rare and precious recipe: Sanvigilini biscuits. Flour, butter, sugar, raisins, yeast, eggs, grated lemon. These few simple ingredients, characteristic of traditional recipes, are connected to my childhood and the joy of the time my grandmother spent with me!

Whenever she made them—usually on Friday so she could leave me a big bag of them to take home for the weekend—I couldn’t resist the temptation to taste them raw! My grandmother would threaten to punish me, but after my third raw biscuit she would literally throw me out of the kitchen!

She reminded me with increasing frequency over the years that the recipe was as old as she was! Indeed, she herself was a child in the 1940s when, as legend has it, an innkeeper at the Locanda Punta San Vigilio first made them for Winston Churchill! It is, in fact, no coincidence that the recipe calls for a fair amount of butter—a tribute to traditional Anglo-Saxon biscuits.

Method

  1. 01 /

    Put raisins in a bowl, cover with water, and let soften.

  2. 02 /

    Place flour, baking powder, and sugar on a pastry board, add softened butter, and begin working the dough. Then add, one at a time, the eggs, drained raisins, and grated lemon zest, shaping dough into a ball. Wrap in cling film and chill in the refrigerator for 30 minutes.

  3. 03 /

    Divide dough into small equal parts and form logs about 3 cm thick. Retain about 2 or 3 cm of each piece. Shape into irregular balls and space them out on a tray lined with baking paper.

  4. 04 /

    Bake in oven at 180 °C for about 15 minutes. The biscuits should be golden and soft to the touch when taken out, becoming crunchy on the outside as they cool.

Use medium-sized eggs, weighing no more than 60 g each.

The lemon zest is optional and adds fragranced note to the biscuits.

Ingredients for 1 kg biscuits

500 g tipo 00 flour

200 g butter, softened

200 g sugar

3 eggs

1 sachet baking powder

150 g raisins

Pinch of salt

Lemon zest (optional)

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