Italian · Dessert
Butter Ring Cookies
A classic Italian teatime biscuit — a simple egg-and-butter dough shaped into small rings, rolled in sugar and baked until the edges turn pale gold while the centre stays tender, lemon and vanilla scenting every bite.
$0
15 minsPrep
14 minsCook
49 minsTotal
EasyLevel
Nutrition per serving
240Calories
3gProtein
12.1gFat
30.1gCarbs
14.7gSugar
0.6gFiber
346mgSodium
52mgChol
7.4gSat Fat
35mgPotassium
12mgCalcium
1mgIron
0.1mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0.2gAlcohol
Goes well with
Chamomile Tea
local
Moscato d'Asti
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Cream the softened butter and 18g sugar together in a bowl until pale and light, about 2 minutes by hand or with a hand-mixer.
2
Beat in the egg, lemon zest and vanilla extract until fully combined.
3
Sift the flour, baking powder and salt together, then fold into the wet mixture until a soft, slightly sticky dough forms.
4
Chill the dough for 20 minutes so it firms up enough to shape.
5
Divide the dough into 2 equal pieces, roll each into a rope about 12cm long, and join the ends to form a ring.
6
Roll each ring in the reserved 11g sugar to coat the surface, then place on a parchment-lined baking sheet.
7
Bake at 180C (350F) for 13-15 minutes until the rings are pale gold at the edges but still soft in the centre.
8
Cool the rings on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g Butter, softened
- 18g18g Sugar White
- 12g12g Egg, beaten
- 40g40g All Purpose Flour, sifted
- 1g1g Baking Powder
- 2g2g Lemon, zested
- 1g1g Vanilla Extract
- 1g1g Salt
- 11g11g Sugar White, for coating rings before baking,
