The Pugliese Easter Sweet.

The Scarcella is a traditional Easter dessert, loved by children and adults alike. It's not as fluffy as a cake nor as firm as a biscuit but has a consistency somewhere in between. The heavenly mix of flour, eggs and sugar wrapped up in soft dough can be molded into any shape you desire; typical Easter shapes might include Batman and Bigbird but the sky is the limit, the fun is in the baking, perfect for a family 'Bake-Off'.

This recipe is for 5 Scarcelle, depending on size.

Ingredienti:

1 kg flour.

5 x eggs.

300 gm sugar.

100 gm olive oil.

20 gm baking powder.

2 x tbs vanilla.

Milk, as needed.

Plenty of love.

Ingredienti a glaze:

300 gm icing sugar.

1 x egg white.

Metodo:

Place the flour on a clean bench in the shape of a volcano and make a well in the center.

Break the 5 eggs into the well.

Add the olive oil, baking powder, vanilla and love.

Mix together gently with your hands for a few minutes, add a small amount of warm milk to create a soft dough.

Roll out the dough with a rolling pin then cut out the cakes in the shapes you desire.

Lay the them out on a baking tray lined with baking paper.

Bake for approx. 10 minutes at 180°.

Metodo a glaze:

Beat egg white until stiff peaks form and set aside.

Put the sugar in a small pan and cover it with water, cook over medium heat and stir constantly until the sugar melts.

Remove the sugar from the heat and place in a bowl.

Add the beaten egg white to the sugar and continue stirring.

If the glaze seems too thick you can add a few drops of lemon juice.

Servire:

Carefully pour the warm glaze over the Scarcelle immediately decorating them with your favorite sprinkles.

Once decorated they are ready to be devoured. They do go down well with a cool glass of Piani di Tufara, or perhaps a glass of milk; age depending. Buona Pasqua.