The Sciuscelle, the traditional Christmas biscuits from Gaeta and the Pontine area, owe their name to the fruits of the carob trees, once widespread in Gaeta and its surroundings.
These biscuits are prepared at home according to an ancient recipe…
Ingredients
honey
flour
sugar
cinnamon
cloves
nutmeg
Preparation
Mix all the ingredients except flour and let them slowly simmer, frequently stirring to let the honey melt.
On a pastry board, form a flour circle and pour the mixture and some water in the middle, knead and let it rest for a while. Cut the dough into elongated-shaped pieces and bake them at 200°C for about 15 minutes. ce the Sciuscelle with naspro (a special chocolate frosting which helps soften the cake) and let them dry. You will obtain delicious sweets resembling carobs in shape and colour.
The glaze must be prepared the day before, stirring sugar, water and cocoa in a saucepan until the blend reaches a temperature of about 115-120 °C and solidifies if thrown into water.
The Sciuscelle from Gaeta – @Gaetamedievale.com Photo by Margherita Ciano