Recipe of the Catalan rosquilla
The rousquilla are small rond biscuits coated with lemon-falvored icing that you eat with abandon with a coffee or for the afternoon tea.
Type : small biscuits
Preparation time : Cooking time : 1h15min Total :
Ingredients and preparation
the biscuit :
- 150g of sieved flour,
- 45g of icing sugar,
- 45g of butter,
- 15g de honey,
- 2 soup spoon of milk,
- 1 coffee spoon of baking powder
- 1 egg yolk,
- 1 soup spoon of orange blossom
le glaçage :
- 1 egg white,
- 70g of icing sugar
- 35ml of water
- 2 soup spoon of lemon juice
Cut the butter in small cubes. Mix the butter, the flour, the baking powder and the icing sugar. Crumble the mix.
Add in the egg yolk, the honey, the milk and the orange blossom. Beat to get a supple but firm pastry.
Place 1 hour in the fridge.
Roll out the pastry with a rolling pin until the pastry is 0.5cm thick.
Cut the pastry with a cookie cutter (you can use a glass for example).
Put them on a greased baking sheet et cook them in the middle oven rack at 180 °C
While cooking, prepare the icing : beat the egg whites until stiff and cook the sugar to get a syrup.
Add the lemon juice to the syrup and then, while beating very sharply, add it to the egg white, the egg white should stay firm and white.
Once baked, soak generously each rosquilla into the icing.
Put on a grill and let dry in the oven turned off and open.
Recipe from the Vallespir
The “Rosquilla” do not have a crown shape to keep a soft and creamy center. Moreover they are flavoured with aniseed.