Ingredients
1kg flour (light, not self-raising)
300g butter
600g dark brown sugar
1 litre of water
1 pinch of salt
1 tablespoon bicarbonate of soda
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 pinch of ground clove
Method
1. Beat the brown sugar, butter and spices together in a large dish, and add the water to the mixture.
2. Sieve the bicarbonate of soda and flour over the mixture and blend to get a thick, not too elastic dough, taking care not to over-knead it. If it sticks, cool it for a while.
3. Roll out the dough into pieces and flatten these with a rolling pin.
4. Using a cookie cutter, carefully punch out your desired biscuit shapes.
5. Bake at 175°C – 200°C for around 10 minutes.
6. Allow to cool, then decorate with piped icing, jelly sweets or sugar beads.
Sometimes, the best ideas start in the most unexpected places. Often as a conversation between friends, perhaps over a drink. And so it was for Lydia Forte and Edgardo Osorio, Founder and Creative Director of Aquazzura whose shared vision led to the creation of Aquazzura Bar, a seasonal cocktail bar in the Secret Garden of Hotel de Russie. We sat down with them over a Margarita – what else? – to find out more…
Along the Mediterranean, food is intrinsic to daily life. Mornings begin with fishermen hauling in their catch, while market stalls brim with sun-ripened produce. Meals unfold slowly, often outdoors, with dishes meant to be shared. No rush, no excess - just ingredients at their peak, prepared simply and enjoyed in good company.
Verdura Resort is home to two of Europe’s finest championship links courses, where rolling fairways and manicured greens stretch to the rugged shores of southern Sicily. Designed by acclaimed golf architect Kyle Phillips, these courses embrace the island’s dramatic beauty, offering sweeping Mediterranean views and an exhilarating golfing experience. Now, with an ambitious investment programme enhancing every element of play, the resort welcomes a new season of golf.
