Torcetti al Burro - Italian Twisted Butter Cookies

Torcetti al Burro - Italian Twisted Butter Cookies

Torcetti di Saint Vincent are biscuits from the town of Saint Vincent in the Valle d'Aosta region of Italy, where I was born.

They also happen to be Antonio Carluccio’s favourite biscuits, so you know they’re gonna be good!

Rolling them in sugar gives them a really wonderful crunch before you bite into the flaky, buttery biscuit. They’re totally addictive.

They also make great Christmas gifts.

Mangia, mangia! 👩🏻‍🍳

Torcetti al Burro recipe:

250g plain flour
1 tsp instant/fast action dry yeast
100g unsalted butter, softened chopped into small pieces
1 tsp sugar
1/2 tsp vanilla extract
pinch of salt
75ml lukewarm water

For decorating:
couple of tbsps of melted butter for brushing
raw cane sugar on a plate (I used demerara natural unrefined cane sugar) for rolling

Makes approximately 32 cookies

1. In a large bowl sift the flour and add the dry yeast.
2. Make a well and add the sugar, salt, vanilla and the softened butter. Mix with with your hands, adding the warm water a little at a time. Work the dough for few minutes only to form a ball.
3. Cover the bowl with oiled cling film and place it in a warm place until its doubled in size (about 60-90 minutes).
4. Preheat the oven to 200° C or 180° C fan and line 2 baking trays with parchment paper.
5. Take pieces of dough and make small rolls that are about 5 in long and join the ends to create a drop shape.
6. Brush the surface of each with the melted butter and dip it in the brown sugar. Note the sugar should only coat one side.
7. Place on the baking sheet, then bake for about 15 minutes or until golden. (I usually bake one baking sheet at a time).
8. Take out of the oven, let cool completely.
9. They stay fresh and crunchy for about a week in a sealed container.