These tasty Sicilian biscuits provide a perfect combo of sweet honey and the zest of the lemon, not to forget our delicious Renshaw Macaroona or Renmac.
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Uploaded by Renshaw Baking
- 1.82 kg Renshaw Macaroona or Renmac
- 55 g Egg Albumen
- 55 g Honey
- 15 g Zest of Orange
- 445 g Sultanas
- 55 g Scone Flour*
- 500 g Flour (Scone Flour)
- 30 g Baking Powder
Renshaw products used
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Making the Scone Flour:
Sieve together the flour and the baking powder six times.
Making the Sicilians (Makes Approx. 50 Biscuits):
Beat up the Renshaw Macaroona/Renmac, egg albumen, honey and orange zest on top speed for three minutes. Then add on slow speed the scone flour and mix for about half a minute. Finally, mix in the sultanas.
Pipe out the mixture through a ¾" plain tube in long strips on to silicone paper. Bake on double trays at 170ºC.
When baked, release from the silicone paper and cut into pieces.
Finish off by spinning or dipping the ends into dark baker’s compound.