If you have been lucky enough to visit Sicily you must have felt your senses and taste buds overwhelmed and tickled by the abundance and array of its unique and incredible flavours and smells. You can feel them in the air too!
This island is so incredibly rich in flavours like no other. I do love Sicily.
I said before that Sicily has a special place in my heart, memories of a happy childhood, swimming in crystal clear waters, fabulous hospitality and of course those beautiful and delicious Sicilian pastries. I still remember vividly to this day.
Today when my Reginelle biscuits came out of the oven, I picked one up in anticipation regardless of the fact that it was still burning hot.
Yes, I did burn my tongue as I impatiently rushed the biscuit to my mouth scattering sesame seeds all over the kitchen floor but I also quickly forgot about it when all those memories buried in my subconscious magically came back to life again.
Oh the power of the senses!
The biscuits were soft but retained a bit of crunch, their light sweetness supported the pleasure without being overpowering and all those toasted seeds certainly add crunchiness and taste.
A beautiful recipe indeed just like Sicily.
- Prep Time : 20 minutes
- Cook Time : 15 minutes
Mix the flour, egg, sugar, vanilla essence with a fork then add the softened lard or butter.
Mix well adding slowly the milk. Add enough milk to reach a soft consistency. You can work with your hands or if you prefer use an electric mixer.
Roll the pastry and make long sausages they should be about 1.30 cm or 1/2 inch thick.
Put a handful of sesame seeds on a plate and moisten them with a little water, this will prevent them from burning in the oven. Roll the pastry in the seeds.
Cut the "sausages" into small strips then flatten them slightly by pushing them with your finger tip.
Line them up on a greased baking tray and bake them at 190C or 374 Fahrenheit for 15-20 minutes until golden.
Oh my... there is no stopping now... I am going to have them all myself and skip dinner!