Torcettini

Its almost a year now that I made these. Last year this time is when I made it, to pack as snacks for a road trip. I thought, now that I would want to spend more time with my baby and at the same time keep my passion towards blogging intact, I could look back on all those drafts that have been lying behind untouched. So here it is.

I had made these the day prior to our trip and it tasted great. What I liked the most about it was the ease of making it while I was busy packing stuff for our travel. They are just so simple to make.

Ingredients

1. 1/2 cup of warm water
2. 1 1/4 tsp of active dry yeast
3. 1 1/2 cup of all purpose flour
4. 1/4 tsp of salt
5. 1 tsp of lemon zest
6. 2 1/2 tbsp of unsalted butter
7. 7-8 tbsp of granulated sugar for coating the cookies 

Method

• In a small bowl, take the warm water and dissolve the yeast in it. Keep it aside and let it rise.
• In a mixing bowl, take the all purpose flour and salt. Mix it well. 
• Cut the butter into small pieces and add it to the all purpose flour and mix it such that the butter gets distributed evenly. Now add the lemon zest and give it a mix.
• Add the risen yeast to this mixture. Mix it well to form a dough.
• Grease the bowl and place the dough in it and leave it aside for it to rise for about an hour or so. Once risen, deflate it and cover it in a cling wrap and refrigerate it for about an hour.
• Take the dough out of the refrigerator and roll it out into a square. Now cut it into 24 equal pieces using a long kitchen knife or pizza cutter.
• Take each piece and roll it into a rope. Sprinkle some sugar on the kitchen top and roll the rope over it so that the sugar spreads evenly on the rolled out dough. Cross over the ends of the rolled dough. Place it on a baking sheet lined with parchment paper. Leave it to rise for about 20 minutes so that they turn out fluffy.
• Bake them in the oven at 325 F for about 25 minutes or until they turn just golden brown.

Tips

1. Do not dissolve yeast in very warm water else the yeast would not rise.
2. Adding too much of lemon zest would make the cookies bitter. Use it as per your taste.
3. These cookies taste good the same day they are made. However, you could store them in an air tight container once cooled.

On a side note, to all those friends who have been asking about Jordan, he is behaving good. Keeping fingers crossed, I wish he is done with his colic. Oh before I forget, we just exchanged smiles this week and it was priceless :). Since then, we have been grinning at him asking him to smile back every now and then, although he decides whether to please us with his toothless smile :).


Recipe courtesy : My Diverse Kitchen