Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Treccine: Delightfully Twisted Biscuits for a Truly Authentic Breakfast
Whip up these crisp, braided Sicilian biscuits—perfect for breakfast or elevenses—sweet, wholesome, and just like Nonna used to make!
📖 What is it
Whip up these crisp, braided Sicilian biscuits—perfect for breakfast or elevenses—sweet, wholesome, and just like Nonna used to make!
🛒 Ingredients
- ✓ 1 kg plain flour
- ✓ 300 g caster sugar
- ✓ 300 g lard
- ✓ 3 eggs
- ✓ 150 ml milk
- ✓ 1 tablespoon honey
- ✓ 10 g baking ammonia
- ✓ 1 sachet vanilla powder
- ✓ a pinch of salt
📊 Nutritional Information
Step into the heart of Sicily with these treccine, delicately braided biscuits boasting a soft centre and the warm, inviting scents of honey and vanilla. These charming treats are a staple of Sicilian mornings, conjuring the cosy kitchens where the oven’s heat mingles with the comforting aromas of tradition and family.
👨🍳 Preparation
- 1
Sift the flour onto your work surface and add the sugar, salt, diced lard, eggs, honey, baking ammonia, and vanilla powder.
- 2
Begin kneading vigorously, gradually adding the milk little by little until you achieve a soft, cohesive dough.
- 3
Shape the dough into a ball, wrap it in cling film, and pop it in the fridge to rest for about an hour.
- 4
Once rested, take small portions and roll them into sticks about 20–30 cm long and roughly 8 mm thick.
- 5
Fold each stick in half and braid the two ends together to form the classic treccina shape.
- 6
Place the treccine on a baking tray lined with parchment paper.
- 7
Brush the tops with a little milk or egg white to help them develop a lovely golden sheen.
- 8
Bake in a preheated oven at 180°C for around 20 minutes, until beautifully golden.
- 9
Remove from the oven, allow to cool, and enjoy your Sicilian treccine with a comforting cup of tea or milk.
💡 Tips and Variations
- •
For a more fragrant twist, try adding finely grated orange zest or a few drops of orange blossom water to the dough.
- •
If you prefer a softer texture, slightly reduce the flour and stir in a tablespoon of natural yoghurt for extra tenderness.
- •
Use a braided biscuit cutter for a neat, polished look, or hand-braid for a rustic, homely charm.
- •
The natural sweetness from the honey is key, lending a gentle moistness that makes these biscuits truly special.
- •
For a vegan version, swap the lard for coconut oil and replace honey with maple syrup or a vegan-friendly sweetener to maintain flavour and texture.
- •
To deepen the flavour profile, add a pinch of cinnamon or nutmeg—just a light dusting to keep it subtle.
- •
Patience is the secret to perfect treccine: take your time kneading and resting the dough to develop those wonderful aromas and the ideal crumb.
📦 Storage
- • Store your treccine in an airtight container to keep them crisp and fragrant for up to four weeks.
- • Keep the container in a cool, dry spot away from heat and moisture to prevent them from going soft or hardening.
- • For longer storage, freeze the treccine individually wrapped in cling film, then thaw at room temperature before serving.
🍷 Pairing
Pair these treccine with a glass of Malvasia from the Lipari Islands—a sweet, aromatic wine that beautifully complements the honey’s delicate notes and the biscuit’s crumbly texture. Alternatively, a passito from Pantelleria or a Moscato d’Asti offers equally harmonious matches. If you’re outside Sicily, a Tuscan Vin Santo is a splendid choice to enhance those rich, sweet flavours.
Making these treccine is like taking a little trip to Sicily’s sun-kissed kitchens, bringing a touch of the island’s warmth and tradition right to your own table. Whether enjoyed at breakfast or as a teatime treat, they’re perfect for sharing with loved ones and creating moments of genuine pleasure. Do give them a go, and don’t forget to spread the joy by sharing the recipe with friends and family—you’ll soon see why these biscuits hold a special place in so many hearts.
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