Thursday, 25 April 2013

My Twisted Cookies


We Knead to Bake #4 : Torcettini di Saint Vincent
(Sugar twisted Cookies)


This month Aparna of My Diverse Kitchen decided to make Yeasted cookies instead of bread. It was a welcome change for all of us in the group We Knead to Bake !! Though I was a liitle skeptical in the begining but when I tried them with family and friends..for their my delight everybody liked it!! My son even carried them in his tiifin for his friends....!!

The origin of these biscuits is believed to be from Grissini (breadsticks) which were made from the leftover scraps of bread dough. According to one story, a Grissini baker had some leftover butter which he needed to use up. Inspiration struck and he decided to add the butter to the last batch of his Grissini dough for the day. To be able to differentiate this lot of “breadsticks”, he rolled them in sugar and shaped them into loops, and the Torcetti was born. Torcetti/ Torchettini taste even better when they’re flavoured with lime/ lemon zest or anise.

These yeast-risen cookies are a cross between a bread stick and a caramelized puff pastry palmier. The cookies are crunchy – you can easily tell this by their look. 

Torcettini di Saint Vincent
(Adpated from A Baker’s Tour by Nick Malgieri)


 1/2 cup warm water
 1 1/4 tsp active dry yeast (or 1 tsp instant yeast)
 1 1/2 cups all-purpose flour
2 tbsp cocoa powder (if making chocolate torcettini)
1/4 tsp salt
1 tsp lime/ lemon zest (replace with orange zest for the chocolate version)
 40gm unsalted butter, cold and cut into small pieces
 about 1/3 cup sugar for rolling the cookies


1. Dissolve the yeast in the warm water, in a small bowl and keep aside.

2  Cut cold butter into small pieces and combine them well with flour and salt. Then add the yeast mixture to form a ball. On a slightly floured surface, fold dough onto itself 3 or 4 times or until it is smooth and no longer sticky.

3.  If making chocolate Torcetti, remove 2 tbsp all-purpose flour and add the 2 tbsp unsweetened cocoa powder mentioned in the recipe. Don’t add the lemon zest/ anise. Use orange zest and maybe add 1/ 2 tsp instant coffee powder with the flour.

4..Place dough in the buttered bowl, turning it over so that the top is buttered. Cover bowl with plastic wrap and let dough rise until doubled, about an hour. When you pinch off a bit from the top you can see the interior looking a bit like honeycomb. Press down the dough and deflate it, wrap it in cling warp and refrigerate it for at least one hour or up to 24 hours. 

5. When ready to make the cookies, take the dough out and lightly roll it out into an approximately 6” square. If the dough feels sticky, scatter a little sugar on it. Using a pizza wheel cut the dough into four strips of equal width. Cut each strip into 6 equal pieces, by cutting across, making a total of 24 pieces. The measurements are not very critical in this part because this just makes it easier to have 24 equal sized  of dough, as compared to pinching of bits of the dough.

6. Roll a piece of dough on a sugared surface to make a pencil-thick strand of about 4 or 5-inches long, then cross one end over the other about 1-inch up from the ends. Place shaped cookies on prepared baking sheet, spacing about 1-inch apart.


7. Let  twisted cookies rest at room temperature for about  15 minutes. Meanwhile, preheat  oven to 180 C.

8. Bake until they are lightly golden, about 20 to 25 minutes.


  1. Hi Deepika...ur cookies are looking sooo glossy and tempting!! that "1-24 hour refrigeration" of dough essential to cooking process?

    1. Yes Malvecka.....refrigeration is very imp..the cooler the dough ...lesser it will spread...This will hold the cookies in its shape.

  2. Yeasted cookies looks absolutely stunning and prefect.Well done.


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