Grandma's Design

SCOCCOIEDDUS DESDRUCI

GRANDMA

Anna

COUNTRY

Italian Italy

ORIGIN

Sardegna

INGREDIENTS

For the biscuits:

Flour 1kg
Butter 200g
5 whole eggs
15 egg yolks
Beer yeast 5g
A little liquor
A packet of powdered vanilla essence
The peel of 1 lemon

For the icing:

4 egg whites
1kg icing sugar
A packet of powdered vanilla essence
Juice of 3 lemons

HISTORY

Scoccoieddus desdruci biscuits are typical of the agricultural festivals of Sardinia. They are usually made in May and August for the festival of Sant’Isidoro. Being the patron saint of agriculture, these celebrations were auspicious for the harvest and went on for two days, and then another celebration was held in August as thanks for a good harvest. This celebration went on for three days and there would be a procession to the local church with the statue of Sant’Isidoro. Anna says that agricultural community in Teulada, Sardinia, lived off sheep farming and grain crops and so festivals of thanks were of great importance, a fact reflected by the complexity of the biscuit's preparation. These biscuits are also prepared for the festivals of the Madonna in July and February.

More Minus

HOW TO

Put the dry ingredients into a bowl. Rub in the butter, form a well, add the liquor, eggs and egg yolks, and knead to form a soft dough. Leave to rest for 20 minutes. Cut off slices and work to make the forms of the scoccoieddus of Sant’Isidoro. Bake in a hot oven for about 20 minutes.

Prepare the icing by whisking the egg whites into stiff peaks, and then slowly add the icing sugar, stirring constantly, followed by the lemon juice and vanilla essence. Dip each biscuit into the icing and make sure they are totally covered by using a paintbrush. Add decorations and place on a baking sheet to set.