The Fratelli Marteddu bakery makes flower-, star- and heart-shaped biscuits, but for a real nod to island tradition, seek out a Sardinia-shaped cookie cutter.
Makes: 45 biscuits Takes: 25 mins
100g caster sugar, plus extra for dusting flavourings: zest of 1 lemon or orange, or 2 tsp orange blossom water, or 2 tsp vanilla extract
500g plain flour, plus extra for dusting
7g dried yeast
1 Preheat the oven to 180C, fan 160C, gas 4. In a large mixing bowl, mix together the eggs, sugar and flavouring until well combined and pale yellow in colour.
2 Sift in the flour in batches to avoid clumps forming, followed by the yeast. Mix into the egg mixture until thoroughly combined and the mixture is starting to come away from the side of the bowl.
3 With your hands, form the dough into a ball and turn out onto a lightly floured worksurface. Roll out using a rolling pin into a rough oblong shape around 2cm thick. Use just enough flour to stop the dough from sticking; too much flour can make the dough tough.
4 Line a baking sheet with baking paper and set aside. Using a cookie cutter of your choice, cut the dough into shapes until you’ve used it all up — it should make about 45 biscuits.
5 Give the biscuits a light dusting of caster sugar and bake for 10 mins, until pale golden and slightly risen. Remove from the oven and leave to cool.
6 They can be eaten as they are or sandwiched together with a jam of your choice — apricot is best.
Read all about Sardinian sweets here.