Giro D’Italia 2018, Stage 13, Ferrara – Nervesa Della Battaglia: Esse biscuits

Giro D’Italia 2018, Stage 13, Ferrara – Nervesa Della Battaglia: Esse biscuits

Makes plenty

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.