CUDDARA SICILIANA
The cuddura is a sweet cookie which may be found on every Sicilian table during Easter lunch. Originally the cookies were produced by shepherds, brought with them during their travels through the countryside and the crown shape made them easy to hang on their arms.
INGREDIENTS
-
500g of plain flour
-
125g of suet
-
100g of sugar
-
1 pinch of salt
-
1 egg yolk
-
8 eggs, hard boiled
-
sprinkles
METHOD
​
-
To make the dough, mix the flour, sugar, suet and a pinch of salt in a large bowl. Gradually add water as necessary to obtain a smooth and elastic dough. Wrap in cling film and leave to rest for 30 minutes
-
Preheat the oven to 180°C/gas mark 4
-
On a floured wooden board roll the dough and cut out your favourite shapes. Brush with lightly beaten egg yolk and place the hard boiled egg in the middle, using offcuts of pastry to create cross 'straps' to hold the eggs in place. Decorate with sprinkles and bake for 20–30 minutes