Bussolà Burano Cookies by Hilton Molino Stucky Venice
As the colder, wetter weather rolls in, Quinten and I are always on the lookout for fun indoor activities to keep the little ones occupied. And now that the Great British Bake Off is officially back on our screens, we were inspired to mix up a few sweet treats of our own…
Our friends at the gorgeous Hilton Molino Stucky Venice recently shared this yummy recipe for traditional Venetian Bussolà Burano cookies and we couldn’t resist giving them a whirl. We actually honeymooned in Italy once upon a time and we’re dreaming of returning with the whole gang someday soon… Until then, we’ll be indulging in a bit of armchair travelling - Venetian cookie in hand, of course! 
Also known as Venetian butter cookies, the Bussolà Burano cookies are simple and not too sweet with a light lemon flavour and crisp texture – perfect for fussy eaters and a post nap pick-me-up! The hotel's pastry chef Giovanni Petrillo has shared his personal recipe and top tips to create the perfect dough and the traditional S-shape of these buttery cookies and we are so thrilled to pass it on to all of you.
Want to add an educational element to the activity? Try encouraging your budding bakers to repeat some numbers in Italian as they count out the ingredients! For example…
- UNO spoon
- DUE eggs
- TRE sprinkles of sugar
- QUATTRO stirs of the spoon
- CINQUE cookies!
If you look very closely, you might even spot a couple of new Heidi Rose goodies…
L & Q x
RECIPE
Signature Bussolà Burano cookies by Hilton Molino Stucky Venice pastry chef Giovanni Petrillo
Ingredients (makes approx. 40 cookies)
- 500g Flour
- 200g Butter
- 250g Sugar
- 75g Whole eggs
- 50g egg yolks
- 1/2 Vanilla Bean
- Grated orange or lemon zest
- 1 pinch of salt
Instructions:
- Whip the whole eggs and the egg yolks with the sugar until the mixture is frothy and clear.
- Put the rest of the ingredients in another bowl and work quickly with your hands to form a sandy dough.
- At this point, add the egg and sugar mixture and finish processing when the dough collects into a ball. Place in the refrigerator and let it rest for at least 30 minutes.
- To make the round S-shape, break the dough into pieces of 25-30g, roll it to form a finger-wide cord and at least 10 cm long, and close the ends one over the other.
- Bake in a preheated oven at 160-170° C for 15-18 minutes. Enjoy!
Hilton Molino Stucky Venice
Situated in Italy's iconic Venice on the peaceful island of Giudecca, Hilton Molino Stucky Venice is a modern Venetian masterpiece. Formerly a flour mill factory, this listed building has been beautifully restored with a series of recent refurbishments including sophisticated deluxe rooms and spacious elegant suites - some boasting incredible views of picture-perfect Venice. The new Presidential Suite at Hilton Molino Stucky Venice is the highest and largest suite in town with private access to the hotel's rooftop, which hosts a pool & Skyline Bar - the highest bar in Venice with incredible panoramic views of the city and amazing mixologists. This five-star hotel on the water offers guests 379 rooms and suites, one of the largest spas in Venice, an unrivalled conference centre and a collection of bars and restaurants to choose from. Once you arrive at Hilton Molino Stucky Venice by water taxi it will be hard to check out.
Nightly rates begin at 180 Euro per night based on double occupancy with breakfast included; Molino Suites start from 500 Euro per night. For more information or to book, visit https://www.hilton.com/en/hotels/vcehihi-hilton-molino-stucky-venice/
