Esse Buranei – Venetian ‘S’ Biscuits Recipe by Laura
 Laura @FeelBetter Milton Keynes, England 'These are the biscuits that I long to eat, soaked in wine to fortify the stomach … composed of a little flour, an egg yolk and a lot of sugar’ ~ Casanova Magical Venice, home of 120 islands, 170 canals, 430 bridges and 1600 years of history - an amazing feat since it stands on wooden poles planted in the seabed. The first houses were huts built over a body of water and supported by wood driven into the muddy ground with walls made of woven canes, reeds and plastered with mud. The name Burano is from Porta Boreana, the northern door of the city. Burano is is an island in the Venetian lagoon and birthplace of Casanova. Its bright houses of many different colours line the miniature canals where one finds elderly ladies embroidering their famous lace on their tombolos (lace pillows). The houses are traditionally painted different colours so that the fishermen can see them from a long distance and find their way home in the fog. Esse Buranei translates to essi from Burano, esse referring to the ‘S’ shape of the biscuits and Buranei from the island of Burano. Buranelli is also used to refer to these biscuits and when shaped in the form of rings, Bussolà. They were traditionally made by the fishwives for their husbands to take to sea as they are long lasting and could be dipped in sweet wine. Originally, they were ring shaped and cooked until crisp in order that they could be stored on a rope aboard ships and would last for weeks at sea. #CA2025 'These are the biscuits that I long to eat, soaked in wine to fortify the stomach … composed of a little flour, an egg yolk and a lot of sugar’ ~ Casanova Magical Venice, home of 120 islands, 170 canals, 430 bridges and 1600 years of history - an amazing feat since it stands on wooden poles planted in the seabed. The first houses were huts built over a body of water and supported by wood driven into the muddy ground with walls made of woven canes, reeds and plastered with mud. The name Burano is from Porta Boreana, the northern door of the city. Burano is is an island in the Venetian lagoon and birthplace of Casanova. Its bright houses of many different colours line the miniature canals where one finds elderly ladies embroidering their famous lace on their tombolos (lace pillows). The houses are traditionally painted different colours so that the fishermen can see them from a long distance and find their way home in the fog. Esse Buranei translates to essi from Burano, esse referring to the ‘S’ shape of the biscuits and Buranei from the island of Burano. Buranelli is also used to refer to these biscuits and when shaped in the form of rings, Bussolà. They were traditionally made by the fishwives for their husbands to take to sea as they are long lasting and could be dipped in sweet wine. Originally, they were ring shaped and cooked until crisp in order that they could be stored on a rope aboard ships and would last for weeks at sea. #CA2025 Esse Buranei – Venetian ‘S’ biscuits Share its first Cooksnap! 'These are the biscuits that I long to eat, soaked in wine to fortify the stomach … composed of a little flour, an egg yolk and a lot of sugar’ ~ Casanova Magical Venice, home of 120 islands, 170 canals, 430 bridges and 1600 years of history - an amazing feat since it stands on wooden poles planted in the seabed. The first houses were huts built over a body of water and supported by wood driven into the muddy ground with walls made of woven canes, reeds and plastered with mud. The name Burano is from Porta Boreana, the northern door of the city. Burano is is an island in the Venetian lagoon and birthplace of Casanova. Its bright houses of many different colours line the miniature canals where one finds elderly ladies embroidering their famous lace on their tombolos (lace pillows). The houses are traditionally painted different colours so that the fishermen can see them from a long distance and find their way home in the fog. Esse Buranei translates to essi from Burano, esse referring to the ‘S’ shape of the biscuits and Buranei from the island of Burano. Buranelli is also used to refer to these biscuits and when shaped in the form of rings, Bussolà. They were traditionally made by the fishwives for their husbands to take to sea as they are long lasting and could be dipped in sweet wine. Originally, they were ring shaped and cooked until crisp in order that they could be stored on a rope aboard ships and would last for weeks at sea. #CA2025 'These are the biscuits that I long to eat, soaked in wine to fortify the stomach … composed of a little flour, an egg yolk and a lot of sugar’ ~ Casanova Magical Venice, home of 120 islands, 170 canals, 430 bridges and 1600 years of history - an amazing feat since it stands on wooden poles planted in the seabed. The first houses were huts built over a body of water and supported by wood driven into the muddy ground with walls made of woven canes, reeds and plastered with mud. The name Burano is from Porta Boreana, the northern door of the city. Burano is is an island in the Venetian lagoon and birthplace of Casanova. Its bright houses of many different colours line the miniature canals where one finds elderly ladies embroidering their famous lace on their tombolos (lace pillows). The houses are traditionally painted different colours so that the fishermen can see them from a long distance and find their way home in the fog. Esse Buranei translates to essi from Burano, esse referring to the ‘S’ shape of the biscuits and Buranei from the island of Burano. Buranelli is also used to refer to these biscuits and when shaped in the form of rings, Bussolà. They were traditionally made by the fishwives for their husbands to take to sea as they are long lasting and could be dipped in sweet wine. Originally, they were ring shaped and cooked until crisp in order that they could be stored on a rope aboard ships and would last for weeks at sea. #CA2025 Cooking Instructions 12 - 14 minutes 1 Preheat oven to 160 degrees C fan. Mix all the ingredients together and bring together to form a dough. Divide into 20. 2 Take a piece and roll into a long sausage shape 2 cm wide and 10 cm long. Shape into an S and place on a baking sheet lined with parchment. Bake for 12 -14 minutes until golden and crisp. 3 Leave to cool 1 Preheat oven to 160 degrees C fan. Mix all the ingredients together and bring together to form a dough. Divide into 20. 1 Preheat oven to 160 degrees C fan. Mix all the ingredients together and bring together to form a dough. Divide into 20. 2 Take a piece and roll into a long sausage shape 2 cm wide and 10 cm long. Shape into an S and place on a baking sheet lined with parchment. Bake for 12 -14 minutes until golden and crisp. 2 Take a piece and roll into a long sausage shape 2 cm wide and 10 cm long. Shape into an S and place on a baking sheet lined with parchment. Bake for 12 -14 minutes until golden and crisp. 3 Leave to cool 3 Leave to cool Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on May 17, 2025 17:04 Milton Keynes, England Out and Out Foodie Sandgrounder #FeelBetterMK Comments (2) Similar Recipes Danish Butter Biscuits Danish Butter Biscuits After watching GBBO I tried a Danish recipe - this was the easiest I could find! The biscuits are supposed to be beautifully piped and uniform but as you can see I had to improvise. They still taste good though. Contains ground almonds. Bellhorse Biscuits with Jam Biscuits with Jam Had a craving for homemade biscuits yesterday, so I decided to make this simple recipe. They are very tasty and soooo good with a good cup of any coffee. Personally, I am a fan of Cappuccino…….:) Foodzesty Amaretti Biscuits Amaretti Biscuits There are lots of different variations of the term biscuit. UK has their own buttery crispy version, USA has their own flaky version and Italy has this amazing version. It is crispy and crunchy while soft and chewy on the inside. Almost like a cookie consistency, which I love and adore; I would literally trade a whole cake for a piece of cookie. Period. What's really fascinate me is how simple it is to make these biscuits. They require only a handful of ingredients and they are absolutely gluten-free. Egg whites is the base of these biscuits, if you get it right, the rest will be smooth sailing. I prefer my biscuits to be mini in size. I find it guilt-free as I popped these in my mouth, you know how your brain treats you when you are eating sliders instead of burgers. Lol! You can of cos make larger ones. Be sure to space them out as they will spread during baking process. I am not a fan of those no-bake-cheesecake. But when I am in the mood for some no-bake cakes, I will always use this as the base crust. Trust me. It make a whole lot of difference as compared to using those store-bought cookies or biscuits. I will post a no-bake cake recipe using these biscuits soon. Pls stay tuned. In the meantime, pls give this recipe a try. Daniel Lim ANZAC Biscuits ANZAC Biscuits ANZAC day is a day of commemoration in NZ and Australia. The traditional cookie is the biscuits made in this recipe, only without the ganache centre. They're a delicious biscuit eaten without the ganache if you prefer a simpler recipe. It's a very easy recipe that I've never had fail on me. Instead of using ganache, you can add ice cream which is really nice. You can head over to www.creamish.com.au to get some ideas for homemade ice cream. Or, just use the store bought ice cream! Nate Teague Danish Butter Biscuits Danish Butter Biscuits After watching GBBO I tried a Danish recipe - this was the easiest I could find! The biscuits are supposed to be beautifully piped and uniform but as you can see I had to improvise. They still taste good though. Contains ground almonds. Bellhorse Danish Butter Biscuits Danish Butter Biscuits After watching GBBO I tried a Danish recipe - this was the easiest I could find! The biscuits are supposed to be beautifully piped and uniform but as you can see I had to improvise. They still taste good though. Contains ground almonds. Bellhorse Biscuits with Jam Biscuits with Jam Had a craving for homemade biscuits yesterday, so I decided to make this simple recipe. They are very tasty and soooo good with a good cup of any coffee. Personally, I am a fan of Cappuccino…….:) Foodzesty Biscuits with Jam Biscuits with Jam Had a craving for homemade biscuits yesterday, so I decided to make this simple recipe. They are very tasty and soooo good with a good cup of any coffee. Personally, I am a fan of Cappuccino…….:) Foodzesty Amaretti Biscuits Amaretti Biscuits There are lots of different variations of the term biscuit. UK has their own buttery crispy version, USA has their own flaky version and Italy has this amazing version. It is crispy and crunchy while soft and chewy on the inside. Almost like a cookie consistency, which I love and adore; I would literally trade a whole cake for a piece of cookie. Period. What's really fascinate me is how simple it is to make these biscuits. They require only a handful of ingredients and they are absolutely gluten-free. Egg whites is the base of these biscuits, if you get it right, the rest will be smooth sailing. I prefer my biscuits to be mini in size. I find it guilt-free as I popped these in my mouth, you know how your brain treats you when you are eating sliders instead of burgers. Lol! You can of cos make larger ones. Be sure to space them out as they will spread during baking process. I am not a fan of those no-bake-cheesecake. But when I am in the mood for some no-bake cakes, I will always use this as the base crust. Trust me. It make a whole lot of difference as compared to using those store-bought cookies or biscuits. I will post a no-bake cake recipe using these biscuits soon. Pls stay tuned. In the meantime, pls give this recipe a try. Daniel Lim Amaretti Biscuits Amaretti Biscuits There are lots of different variations of the term biscuit. UK has their own buttery crispy version, USA has their own flaky version and Italy has this amazing version. It is crispy and crunchy while soft and chewy on the inside. Almost like a cookie consistency, which I love and adore; I would literally trade a whole cake for a piece of cookie. Period. What's really fascinate me is how simple it is to make these biscuits. They require only a handful of ingredients and they are absolutely gluten-free. Egg whites is the base of these biscuits, if you get it right, the rest will be smooth sailing. I prefer my biscuits to be mini in size. I find it guilt-free as I popped these in my mouth, you know how your brain treats you when you are eating sliders instead of burgers. Lol! You can of cos make larger ones. Be sure to space them out as they will spread during baking process. I am not a fan of those no-bake-cheesecake. But when I am in the mood for some no-bake cakes, I will always use this as the base crust. Trust me. It make a whole lot of difference as compared to using those store-bought cookies or biscuits. I will post a no-bake cake recipe using these biscuits soon. Pls stay tuned. In the meantime, pls give this recipe a try. Daniel Lim ANZAC Biscuits ANZAC Biscuits ANZAC day is a day of commemoration in NZ and Australia. The traditional cookie is the biscuits made in this recipe, only without the ganache centre. They're a delicious biscuit eaten without the ganache if you prefer a simpler recipe. It's a very easy recipe that I've never had fail on me. Instead of using ganache, you can add ice cream which is really nice. You can head over to www.creamish.com.au to get some ideas for homemade ice cream. Or, just use the store bought ice cream! Nate Teague ANZAC Biscuits ANZAC Biscuits ANZAC day is a day of commemoration in NZ and Australia. The traditional cookie is the biscuits made in this recipe, only without the ganache centre. They're a delicious biscuit eaten without the ganache if you prefer a simpler recipe. It's a very easy recipe that I've never had fail on me. Instead of using ganache, you can add ice cream which is really nice. You can head over to www.creamish.com.au to get some ideas for homemade ice cream. Or, just use the store bought ice cream! 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