Ricette di Sicilia

Name: Scaurati Biscuits: A Traditional Easter Treat from Ragusa
Yield: Serves 10
Cuisine: Sicilian
Ingredients: 500 g type 0 flour; 250 g plain flour; 125 g sugar; 40 g lard; 5 eggs; 50 ml lemon juice; 1 teaspoon anise seeds

Cibo, cultura e tradizioni siciliane

Scaurati Biscuits: A Traditional Easter Treat from Ragusa

Discover Sicilian scaurati biscuits - crisp on the outside, soft within, lightly scented with anise and lemon. A cherished Easter tradition from Ragusa.

Author: Vito Costa • Published on: August 2, 2013

Categories: Desserts Easter Recipes

Tags: flour type 0 flour plain flour lemons Ragusa lard eggs sugar

⏱️

Prep Time

40 minutes

🔥

Cook Time

30 minutes

👥

Serve

Serves 10

📊

Difficulty

Medium

💰 Low

🗓️ Spring

⭐ 4.8/5

🛒 Ingredients

✓ 500 g type 0 flour

✓ 250 g plain flour

✓ 125 g sugar

✓ 40 g lard

✓ 5 eggs

✓ 50 ml lemon juice

✓ 1 teaspoon anise seeds

In the province of Ragusa, where the landscape is dotted with dry-stone walls and sun-bleached farmhouses, Easter brings with it the unmistakable aroma of scaurati biscuits. These rustic, gently anise-scented treats carry the charm of Sicilian home baking: simple ingredients, unhurried preparation and a flavour that whispers of tradition.

Crisp on the outside with a tender interior, scaurati biscuits are made in the days leading up to Easter, often as a family ritual. The combination of lemon, anise and slow drying gives them their characteristic texture - a biscuit that is at once humble and deeply satisfying.

Perfect for springtime gatherings, they make a lovely companion to an afternoon tea or a small glass of sweet wine.

👨‍🍳 Preparation

1

Sift the flours onto a wooden board and mix with the sugar, lard and eggs.
2

Gradually add the lemon juice, then the anise seeds, kneading to a soft and compact dough.
3

Shape the dough into a long roll about 2–3 cm thick and cut into pieces.
4

Blanch the pieces in simmering water for 5 minutes, then drain and leave on an inclined board to dry for 8 hours.
5

Make a horizontal cut on each biscuit and bake in a preheated oven at 200 °C for 30 minutes until golden.

💡 Tips and Variations

Add freshly grated lemon zest for a brighter aroma, or increase the sugar slightly if you prefer a sweeter biscuit.

📦 Storage

• Store in an airtight container at room temperature for up to 5 days.
• You can freeze the unbaked biscuits for up to 1 month.
• To refresh, warm them in the oven at 160 °C for 5 minutes before serving.

🍷 Pairing

Scaurati biscuits pair beautifully with a small glass of Moscato Passito di Pantelleria, whose aromatic sweetness highlights their delicate citrus and anise notes.

I hope these traditional scaurati biscuits bring a touch of Ragusan warmth into your kitchen. Enjoy preparing them - and sharing them - as part of your own Easter celebrations.

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