Hello, I am crack cookie. With my chocolate and sultana filling I look ordinary, maybe even dull, but I will make you want me more and more, you will be hopelessly out of control and come back for another bite again and again. Go on, I dare you to eat me!
Clearly, I have had too many of Tony’s cookies this afternoon, after all I did help a little and as a kitchen hand I should be paid in my cookie of choice. Once again Tony has written down the recipe so please give this a go – they are totally addictive. Have a magnificent week, Adam
Chocolate Chip and Sultana Cookies
This is a simplified version of the traditional ‘menza luna’ biscuit which can be found in almost every Italian Cafe throughout Italy as well as further afield. They are generally a crisp, firm textured biscuit with a slight chewiness to them, which comes from the inclusion of chopped sultana into the recipe. Further, they can range from very sweet to mild sweetness depending on the amount of sugar and chocolate used in their creation both inside and out. The version seen in most Italian cafes will always be crescent shaped and be coated in dark or white chocolate as ‘menza luna’ is the Italian word for half moon.
In my simplified version of the biscuits, I ignore the custom of forming the crescent shape and replace the forming and cutting with simple flat discs which are quick and easy to make better still, it ensures the taster gets more bite from every biscuit.
It should be noted that this is one of those biscuit recipes where weight of the ingredients is very important. Although I occasionally make them using cup measurements rather than gram weight, the result rarely produces a proper ‘menza luna’ biscuit with the correct taste and texture. They are edible and taste okay … but they will never be superb.
Makes 30 – 50 cookies depending on size
125 grams softened butter
100 grams white sugar
100 grams brown sugar
1 teaspoon vanilla extract
260 grams self-raising flour
100 grams sultanas (chopped)
120 grams chocolate chips (chopped)
Chocolate for coating finished cookies if desired – can use dark, milk or white chocolate. ((What Tony should be saying is the extras are exceptionally important and don’t miss this step))
1. Place softened butter and both sugars in a mixing bowl and beat until well combined and fluffy.
2. Add the egg and vanilla and combine.
3. Then gradually include the flour, chocolate and sultanas until all ingredients are well mixed and evenly distributed.
4. Pre-heat oven to 180 ° C and line a number trays with baking paper.
5. Take small amounts of the dough and roll into a smooth ball, then flatten slightly and place on paper, leave approximately 3 -4 cm between each cookie.
The size of the balls of dough is up to you, anywhere from just under the size of a golf ball (for small) to larger than an egg (for large).
6. Place in oven and bake for 15 – 20 minutes depending on the size. They are cooked when the cookies are a light brown colour. Allow the cookies to cool on the baking tray prior to removing.
You can coat the cookies fully, partially or not at all in chocolate.
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