Zuccotto
35 min · 904 kcal · Snacks · Italian
Italian
Jumbles
An old English keeping-biscuit, brought over from Italy and beloved by travellers because it stays crisp for weeks. The stiff, buttery dough is rolled into ropes and tied into knots, scented with rosewater and caraway, and baked pale gold.
Method
- Beat 30 g of softened butter with 45 g of caster sugar and 1 pinch of fine salt in a bowl with a wooden spoon for 2 minutes, until pale and creamy but not aerated — jumbles want a short, dense crumb, not a light one.
- Beat in 1 egg yolk, then 1 tsp of rosewater and 0.5 tsp of caraway seeds, lightly bruised in a mortar to release their scent. The mixture may look slightly split; the flour will bring it back.
- Sift in 100 g of plain flour and cut it through with a knife, then gather and knead on an unfloured surface for 1 minute to a firm, smooth, marzipan-like dough. Wrap and rest at room temperature for 20 minutes so it rolls without cracking.
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842kcal
18gprotein
121gcarbs
32gfat
3gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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