S of Raveo

Name: Esse di Raveo
Cook time: 20 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 4 persone; 100 g di burro; 100 g di zucchero; 200 g di farina 00; 1 uovo sale

Esse di Raveo

Cookies S-shaped butter cookies, browned in the oven and made with flour, sugar and egg.

4 servings

Easy

Friuli Venezia Giulia

EasyFriuli Venezia Giulia

The Esses of Raveo are cookies Simple and fragrant, designed to accompany a sweet break with a compact and buttery texture. The "S" shape makes them recognizable and enhances a simple dough, in which butter contributes to the initial softness and browning during baking, while sugar and egg complete the structure and flavor. The flour allows for a moldable dough, suitable for rolling out, cutting, and folding without losing its shape. Baking in hot oven develops a well-browned surface and a dry consistency, while the final cooling helps the cookies to consolidate before being detached from the baking sheetThe recipe is suitable for four people and refers to the culinary tradition of Friuli-Venezia Giulia.

Instructions

Voice reading

8 steps · natural Italian voice

Whip butter and sugar

Soften the butter and mix it with the sugar until you obtain a thick, smooth cream with no visible lumps. The consistency should be soft enough to incorporate the subsequent ingredients, but not runny. Work carefully to thoroughly combine the sugar and butter.

Incorporate flour and egg

Combine the flour and egg with the butter and sugar mixture, also adding the salt indicated in the ingredients list. Work the mixture Knead until the dough has a good consistency, is uniform, and can be shaped. Stop kneading when the dough is firm and has no dry flour particles.

Roll out the dough

Transfer the dough onto the work surface and roll it out with the rolling pin until it's less than a centimeter thick. Keep the surface as even as possible so the strips cook evenly. Check the thickness before slicing.

Cut the strips

Cut the dough into strips about ten centimeters long and three centimeters wide. Try to keep the measurements uniform to obtain cookies with even cooking. Handle the pasta delicately, avoiding deforming the edges when cutting.

Form the S

Fold each strip into a characteristic "S" shape. Outline the shape without over-pressing the dough, maintaining a uniform thickness across the entire surface. Arrange the resulting shapes on a tray or work surface until ready to bake.

Prepare the baking sheet

Butter and flour a baking sheet, distributing the coating evenly over the bottom and usable surface. Arrange the cookies shaped on the baking sheet, leaving the necessary space between one shape and another so that they can cook without touching each other.

Cook the cookies

20 min

Preheat the oven to approximately 200°C (392°F), or 170°C (338°F) if using fan-assisted mode. Bake the baking sheet and bake for 15-20 minutes. Check the color: the Esse di Raveo are ready when they are golden brown on the surface and cooked evenly.

Let it cool

Bake the cookies and let them cool completely on the baking sheet before removing them. Wait for the structure to stabilize and the surface to cool: this step reduces the risk of breaking the "S" shape during transfer.

Chef's Tips

The editorial staff recommends that the Raveo Esses be completely cooled before detaching them from the baking sheet, so they will maintain their “S” shape without breaking.