Ricette di Sicilia
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.
🛒 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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