Italian Easter Cookies
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Italian Easter Cookies
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 dozen organic eggs at least 70g p/egg
- 250 grams white sugar 1 cup
- 250 ml extra virgin olive oil 1 cup
- 250 ml milk 1 cup
- 1 kg self-raising flour 35 oz
- 1 lemon
- 1 tbsp vanilla essence
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Instructions
- Italian Easter cookies need fresh, organic eggs! Start by cracking 5 eggs into the bowl and whisk well.
- Add sugar, milk, EVOO, vanilla essence and the zest of 1 whole lemon.
- Cut the lemon in half and squeeze all the juice into the bowl.
- Mix this base of your Italian Easter cookies really well using the whisk.
- Next, a cup full at a time, sift in the self raising flour. Once you have added approx. 3/4 of the flour, mix using a spatula.
- If the mixture is very sticky, gradually add and mix through more flour.
- When you are happy with the consistency of the Italian Easter cookie dough, sprinkle flour on to your bench/board and place the dough on to it.
- Start kneading the dough, adding a sprinkle of flour when you need to.
- Knead the dough for around 5 minutes or until it is no longer sticking to the board.
- Now roll it out into a really thick log, cutting it in half if easier to manage.
- Before you start rolling out the Italian Easter Cookies, wash the remaining eggs well as they will be used in your biscuits.
- Pre-heat your oven to 180C/350F.
- Using a knife, cut a small piece of dough from the large log and roll it out.
- Get an egg, place it underneath the small log you rolled, in the middle.
- Wrap the pastry dough underneath the egg until it crosses over, then twist the rest, curling the ends up.
- Put a small slit in the ends using a knife or fork, then roll out two smaller snake shapes and create a cross on top of the egg.
- You can also create another shape, twisting an entire log and then wrapping this around an egg.
- If you have leftover dough, make up your own shapes and get the kids involved too!
- Place each biscuit onto a lined baking tray – not too close together as they rise and baste lightly with plain milk using a pastry brush.
- Put the tray of Italian Easter cookies in the oven for 20 minutes, then check on them, turn the tray around (if necessary) to cook evenly and leave for another 5-6 minutes
- The biscuits should start to turn a nice golden colour but not all over – don’t overcook them or they will dry out.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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