Serpette (Little Snake Cookies)
Servings: 16
Calories: 160.9kcal
Ingredients
- 100 g granulated sugar
- 2 large eggs
- 100 g unsalted butter, melted and cooled
- Finely grated zest of ½ lemon
- Finely grated zest of ½ orange
- 240 g unbleached all-purpose flour plus more for the work surface
- 120 g 1 cup pastry flour or soft 00 flour
- 1 teaspoon baking powder
- fine salt
To finish:
- 1 large egg
- granulated sugar as needed
Instructions
- Preheat the oven to 190C/375° F.
- Whisk together the sugar and eggs in a large bowl until lightened and foamy. Then whisk in the melted butter, a little at a time, followed by the lemon and orange zests.
- In a separate bowl, whisk together the flours, baking powder and a tiny pinch of salt. Pour this into the wet ingredients and stir with a spatula until well incorporated. Knead briefly with your hands to form a cohesive dough.
- Divide the dough into 16 pieces weighing about 40g (1½ ounces) each.
- On a lightly floured work surface, roll each piece into a fat finger about 16cm (6 inches) long, then bend each finger it into an S shape.
- Arrange the cookies on the baking sheet lined with parchment paper.
- Brush the cookies with the egg, beaten together with a tablespoon of water. Then sprinkle them with sugar.
- Bake for 20 to 25 minutes, until the serpette are set and golden in color, with a few light cracks on top.
- Let your serpette cool, still on their baking sheet, for about 20 minutes, then transfer them cookies from the baking sheet to a wire rack to cool completely.
Nutrition
Calories: 160.9kcal | Carbohydrates: 23.2g | Protein: 3.6g | Fat: 6.2g | Saturated Fat: 3.5g | Monounsaturated Fat: 1.6g | Cholesterol: 44.1mg | Sodium: 79.3mg | Potassium: 56.3mg | Fiber: 1.2g | Sugar: 6.3g | Vitamin A: 201.7IU | Calcium: 25.9mg | Iron: 1.1mg