Chiacchiere / Sprelle

These sweet crispy biscuits are usually called chiacchiere or sprelle which means ‘chatter’ or ‘gossip’ – they are a traditional fried Italian biscuit made for Carnevale.

 

Prep: 30 min

Cooking: 3-4 mins

Difficulty: medium

Serves: 8-10

Ingredients

To buy:

100g lard or oil of your choice.

Store-cupboard essentials:

500g plain flour

90g caster sugar

35g unsalted butter

3 medium eggs

a pinch of fine salt

a splash of milk

icing sugar to dust

 

METHOD

MIX together your flour, butter, eggs,vanilla & salt using the dough hook of your mixer - it should form a soft dough.

ADD a splash of milk if needed.

COVER with cling film and leave to rest for about 1 hour at room temperature.

ROLL out the dough a little at a time to about 0.5 cm thick.

CUT into long ribbons, about 2 cm wide, or any shape you like, and tie into loose knots

MELT your lard (or preferred oil) in a large saucepan over a medium heat.

FRY in batches for 3 to 4 min until golden brown

TRANSFER using a slotted spoon, to some kitchen paper.

DUST with icing sugar

These keep for several weeks in an air tight container.

 

Prep: 30 min

Cooking: 3-4 mins

Difficulty: medium

Serves: 8-10

Ingredients

To buy:

100g lard or oil of your choice.

Store-cupboard essentials:

500g plain flour

90g caster sugar

35g unsalted butter

3 medium eggs

a pinch of fine salt

a splash of milk

icing sugar to dust

 

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