Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Delightful Ragusan Biscuits: Crisp, Zesty Treats for Breakfast
Uncover the authentic recipe for Ragusan biscuits—S-shaped, lemon-scented delights from Ragusa, perfect for a morning bite or a sweet teatime treat!
📖 What is it
Uncover the authentic recipe for Ragusan biscuits—S-shaped, lemon-scented delights from Ragusa, perfect for a morning bite or a sweet teatime treat!
🛒 Ingredients
- ✓ 500g plain flour
- ✓ 200g caster sugar
- ✓ 125g lard
- ✓ 2 eggs
- ✓ 1 sachet baking powder
- ✓ Zest of 1 lemon
📊 Nutritional Information
Dive into the true flavours of Sicily with these Ragusan biscuits, wonderfully crisp and gently infused with fresh lemon zest. Ideal to kickstart your day or enjoy as a sweet pause, these biscuits carry the heart and aromas of our beloved land straight to your kitchen.
👨🍳 Preparation
- 1
In a large bowl, rub the plain flour together with the softened lard until the mixture resembles fine breadcrumbs.
- 2
Stir in the caster sugar, eggs, lemon zest, and finally the baking powder, mixing until you have a smooth, soft dough.
- 3
Cover the dough and chill it in the fridge for an hour to rest.
- 4
Once rested, turn the dough out onto a floured surface and roll into sticks about 7-8cm long and roughly the thickness of your finger.
- 5
Shape each stick into the traditional 'S' form and lay them on a baking tray lined with baking parchment.
- 6
Bake in a preheated oven at 200°C (fan 180°C) for about 20 minutes, until golden and crisp.
- 7
Allow the biscuits to cool completely before serving or storing.
💡 Tips and Variations
- •
To enhance the aroma, try adding a teaspoon of natural vanilla extract or a light dusting of cinnamon.
- •
For a more rustic texture with extra fibre, swap some of the plain flour for wholemeal flour.
- •
Use an 'S'-shaped mould to keep the traditional look, or get creative with different shapes for a personal twist.
- •
For a vegan version, replace the lard with plant-based margarine and use almond milk instead of dairy.
- •
A pinch of fine salt in the dough can really balance the sweetness and bring out the flavours.
- •
The secret to these biscuits is a slow bake at a moderate temperature, ensuring a perfect crumbly texture and even golden colour.
📦 Storage
- • Store the biscuits in an airtight container or a tin to keep them fresh.
- • Keep them at room temperature, away from heat and moisture, to maintain their crispness for up to 10 days.
- • Avoid refrigerating, as the humidity can spoil their delicate crumbly texture.
🍷 Pairing
Pair these Ragusan biscuits with a glass of Moscato Passito from Pantelleria, sweet and aromatic, which beautifully complements their delicate flavour. Serve chilled between 8 and 10°C for a true Sicilian celebration. Alternatively, a Passito di Noto or Malvasia delle Lipari are excellent regional choices. For something a bit different, a Tuscan Vin Santo or a Valpolicella Recioto offer a delightful contrast.
Making Ragusan biscuits is like inviting a slice of Sicily into your home, full of simple joys and authentic scents. Treat yourself to this lovely sweet moment, perfect for breakfast or a cosy tea break, and don’t forget to share the recipe with your nearest and dearest to spread the warmth of our cherished tradition.
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