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Sultana Biscuits

  • Desserts and Fruit
Toscana

Ingredients: Per 6 servings

  • 1 lb all-purpose flour
  • lb sultanas
  • 5 oz sugar
  • 1 oz fresh yeast
  • 1 ¾ oz lard
  • 1 egg
  • 1 sprig rosemary
  • extra virgin olive oil

Preparation:

Put the flour in a tureen and mix with the yeast previously dissolved in warm water.
Prepare a small loaf and leave to rise covered by a dish towel in a warm place for about 2 hours.

Meanwhile, roughly cut the rosemary needles and put them to brown in a pan with some tablespoons of oil for a few minutes.
Leave to cool and add half of the chopped rosemary and half of the oil to the risen dough.

Add the clarified pork fat, the beaten egg, 1/2 cup of sugar, and the sultanas, previously softened and dried.

Amalgamate the ingredients thoroughly and put the mixture into an oiled oven pan.
Spread it out to a thickness of about 0.8 inch and sprinkle first with the remaining sugar and then with the oil and chopped rosemary.

Bake in a moderate oven (350°F) for about 30 minutes.

Leave to cool and serve.