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.
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.
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.
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.