Sultana Biscuits
- 1 lb all-purpose flour
- ⅝ lb sultanas
- 5 oz sugar
- 1 oz fresh yeast
- 1 ¾ oz lard
- 1 egg
- 1 sprig rosemary
- extra virgin olive oil
Put the flour in a tureen and mix with the yeast previously dissolved in warm water.
Prepare a small loaf and leave to rise covered by a dish towel in a warm place for about 2 hours.
Meanwhile, roughly cut the rosemary needles and put them to brown in a pan with some tablespoons of oil for a few minutes.
Leave to cool and add half of the chopped rosemary and half of the oil to the risen dough.
Add the clarified pork fat, the beaten egg, 1/2 cup of sugar, and the sultanas, previously softened and dried.
Amalgamate the ingredients thoroughly and put the mixture into an oiled oven pan.
Spread it out to a thickness of about 0.8 inch and sprinkle first with the remaining sugar and then with the oil and chopped rosemary.
Bake in a moderate oven (350°F) for about 30 minutes.
Leave to cool and serve.
