Giro D’Italia 2018, Stage 13, Ferrara – Nervesa Della Battaglia: Esse biscuits
130g soft unsalted butter
120g caster sugar
250g Italian Tipo ’00’ flour
2 free range egg yolks
2 tsps vanilla extract
Zest of 1 lemon
Pinch of fine salt
1 – 2 tbsp milk
Slice up the butter into small cubes and place in a food processor with a dough hook and whizz until a smooth paste is formed.
Add the flour, egg yolk, vanilla extract, lemon zest and salt and pulse.
Add the milk gradually until a dough is formed, adding more if needed.
Place the mixture on a work surface dusted with flour, and bring together in a smooth dough. Wrap in cling film and place in the fridge for at least an hour.
Preheat the oven to 170° C.
Cut off pieces of the chilled dough and roll into cylinders, approx. 15 cms long and 2 cms in diameter.
Bend into S-shapes and put onto a baking tray lined with parchment.
Bake in the preheated oven for 10 to 15 minutes, or until only just golden.
Cool on a wire rack and store in an airtight container.
They keep for several days.
Enjoy with Vin Santo (Venetians dip the biscuits into Vin Santo at Easter), or coffee.