Last weekend Mr Nutshell and I decided to make an escape for the NSW Southern Highlands whilst Nonna Fran did her Nonna duties. Before you get all jealous of my kid free weekend, just know she bloody well should be helping between her night shifts in Paediatric Intensive Care...... because she is buggering off to Bali again soon (yes, she was just there last month.... don't talk about it). Plus Mr Nutshell will be overseas for two weeks at the same time (cue the crazy music).
Anyway if you don't want the back story and you're after the recipe just scroll down. I know I have a terrible habit of giving the backstory and try to use my hand gestures while I type.
This is the back story.
One of the many little things Nonna Fran likes to do with the kids is teach them some Italian cooking skills. When my Great Grand Nonna came to Australia she brought with her tonnes of fabulous recipes.
The cooking was simple, not too sophisticated and damn delicious. Years ago a family book was made celebrating her life of 100 years and those of her daughters and their families. In it are her traditional recipes, one of which I am about to share with you.
When Nonna Fran performs her Nonna-ing she loves to entertain the creativity of the kids by making Cosi Dolce, which is a sponge type biscuit. It is sort of like Savoiardi without the amaretto flavour.
The kids make letters, numbers, shapes and animals out of the pastry. As a child these regularly featured in my lunch box sent over by my own Nonna. Now as an adult I find they are superb with a cuppa. They store well in an airtight container too. When I get a batch I hide them, cause they are too delish to allow the kids free access (I'd get none).
It is my kid free day today so I had a little bit of fun setting the scene for this post without using my own moving off spring! The main characters are Pink Bum (the unicorn), Peter (my childhood bear) and Prissy (the dolly). They are having morning tea out the back.
Cosi Dolce Italian biscuits - wog style
Ingredients
3 eggs
1 1/4 cups caster sugar
1 tsp vanilla extract
2 1/2 cups self raising flour
Method
- Beat together eggs, caster sugar and vanilla extract until pale and fluffy
- Fold in sifted flour
- Stand for ten minutes
- To make the traditional 'S' shape, using your palms roll into 10-12cm logs the thickness of your index finger and bend into an 'S'. Alternatively make any letter of the alphabet.
- To make shapes, roll the pastry using a rolling pin to the the thickness of your index finger and use cookie cutters or let the kids make their own as they would using play-dough.
- Sprinkle lightly with caster sugar.
- Bake at 200 degrees or 180 degrees fan-forced for 10 minutes or until light golden (keep checking to ensure they don't overcook).
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| I wish I was more Prissy than Pink Bum. Pink Bum has the whole plate while Prissy is drinking a vodka. #sheisolderthanshelooks |
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| Peter is modelling a Cosi Dolce 'flathead'. If you were wondering. * note that this was the best of the non-intentional bear porno shots * |
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| Oh I got these cups at Dirty Janes Emporium Bowral. |
How do you keep your family recipes?
How offensive is Pink Bum the unicorn?
Do you want Nonna Fran to
look after your kids before she
goes to Bali (again)?
