S’ biscuits from Burano

S’ biscuits from Burano

Esse Buranei

By
From
Venice
Makes
18-20
Photographer
Helen Cathcart

‘These are the biscuits that I long to eat, soaked in wine, to fortify the stomach… composed of a little flour, an egg yolk, and a lot of sugar.’ So Casanova wrote in his memoirs. These biscuits have been made on Casanova’s native island of Burano for centuries and are featured in a 16th century fresco in the Villa Caldogno. They are also made in a ring shape, which was originally so that they could be stored on a rope aboard a ship. They are cooked to a crisp so that they last for weeks at sea. This recipe is from Rosa Salva patisserie. Originally they were made with lard which gives a better, snappier result.

Ingredients

Quantity Ingredient
200g ‘00’ or plain flour
125g caster sugar
1 egg
1/2 teaspoon vanilla extract
1/2 lemon, finely zested
75g butter
or 75g lard

Method

  1. Preheat the oven to 180°C. Mix all the ingredients together in a food processor or by hand. Take a piece of the dough and roll into a long sausage shape 2 cm wide and cut into 10 cm lengths. Shape the sausage into an ‘S’ shape and place on a baking tray lined with baking parchment. Repeat this for all the dough. Bake for 12–14 minutes until they are crisp and golden. Remove and cool on a wire rack.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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