PIRICHITTUS

SARDINIAN BISCUIT

 

 

 

Preheat oven: 180c

 

 

INGREDIENTS:

 

6 egg yolk

250grams Flour

5 Tablespoon Milk

2 Tablespoon Sugar

1 Lemon (grated skin)

1/2 bag of Italian Yeast  (for cakes) (Lievito pane degli angeli  or  Bertolini.

5 Tablespoon Virgin olive oil

 

 

 

METHOD:

 

 

Mix in one bowl Flour and yeast  (dry mix)   and put on the side for later

Mix in another bowl Grated Lemon, egg yolk, milk, virgin olive oil and sugar, with a wooden spoon.

Then start adding the flour and yeast in mixture a bit at a time while stirring the ingredients.

If dough is hard to mix with wooden spoon then mix with hands, ( dough must be a little hard)

 

Get a flat baking tray with baking paper on tray.

Take a chunk of dough, roll it long way and a little fat (around 2 inches wide)

Then cut in small pieces (around 3 inches long)

Put on tray well distance from each other (around 3 inches apart)

Put tray in preheated oven for 20 min or until golden brown

(let biscuits cool down before putting icing) repeat the rest of the dough till finish.

When biscuits are cooled down put in a very large bowl.

 

 

 

LEMON ICING:

 

 

40 grams grated lemon peel or 1 large lemon

400grams sugar

150grams water

 

 

Put all mixture in a pot

bring to the boil on low heat for 5 minutes stiring all the time with a wooden spoon

take out the wooden spoon from pot with your pointer finger touch the icing then press finger on your thumb, then lift finger from thumb and the icing must make a thin line as the fingers separate, this mean the icing is ready. (ICING IS NOT READY IF YOU DON'T MAKE A LINE IN BETWEEN THE FINGERS)  BE CAREFUL NOT TO BURN YOUR FINGER.

 

Pour icing over the biscuits and stir quickly before icing hardens, if a biscuit breaks while stiring, the icing is hardening, then take out biscuits one by one on baking paper to cool down and harden the icing.

 

When Biscuits are cold, hard and dry they are ready to eat, enjoy.    By Maria. Leoni.