Baked frappe: lighter but just as good!
• 250 g = 2 cups 00/all purpose/regular/plain flour
• 2 eggs
• 30 g =1/8 cup sugar
• 30 g =1/8 cup butter
• 5 g = 2tsp.of baking powder
• 1 lemon
30 ml=2 tbs. of white wine or grappa
• icing sugar /custard sugar/confectioners sugar
A recipe for baked frappe is what you need if you want to prepare one of the typical sweets of the Carnival, but in a lighter version.
It’s Carnival: impossible not to want sweets but…you can opt for the baked frappe, a light and simple recipe but equally delicious .Widespread far and wide throughout Italy, the frappe are known by different names. Whether you want to call them chiacchiere (chatter), cenci(rags), crostoli, sfrappole and so on, the result does not change, their sweetness will conquer you right away
- First mix in a large bowl the flour, eggs, sugar, butter softened at room temperature and cut into chunks, grated lemon zest and wine or grappa depending on what you have decided to use.
- Knead all the ingredients until you have obtained a nice compact and smooth dough. Divide the dough into smaller portions and roll them out on a lightly floured work surface or with the pasta machine.(thin as pasta
After obtaining thin sheets with a thickness of about 1-2 mm (fresh pasta thickness), obtain rectangles 5 cm=2 inches wide with the pasta cutter. Make small incisions in the center of each rectangle, then place them on the baking sheet covered with parchment paper.
Put the pan in a preheated oven at 180 ° C and cook the frappe for 5/7 minutes. When cooked, remove the baked sweets from the oven and transfer them to a wire rack. Complete with a light sprinkling of icing sugar before serving.
– You can choose the shape you like for your light and delicious frappe: rectangular, rhombus
-You can store this quick and easy cake for up to 4 or 5 days in a paper bag away from moisture, or in a tin box.