The Susumelle are delicious biscuits of Calabrian origin, typical of the Christmas tradition. It is one of the most representative desserts of the period: with a characteristic oval shape, they are prepared with a simple dough based on flour, sugar, cocoa and honey, pleasantly flavoured with a pinch of ground cinnamon. The dark chocolate coating will make it irresistible and crunchy. Greedy and fragrant, serve them at the end of a meal, accompanied by a sweet wine such as zibibbo or with a limoncello: we are sure they will please young and old. Find out how to make them by following our recipe step by step.
FLOUR (type 00) 500 gr • 36 kcal
SUGAR 200 gr • 750 kcal
COCOA POWDER 10 gr
CINNAMON POWDER 8 gr
MILLEFIORI HONEY 200 gr
WHOLE MILK 60 ml • 79 kcal
WATER 45 ml • 0 kcal
BAKING POWDER FOR CAKES 16 gr • 600 kcal
DARK CHOCOLATE 200 gr • 600 kcal
The calories refer to 100 grams of the product
How to prepare the susumelle
In a saucepan, combine the water and honey (1), then put on the stove and melt over low heat.
Sift the flour and baking powder into a bowl, then add the cocoa (2).
Add the cinnamon (3).
Pour in the milk (4).
Finally add the melted honey (5).
At this point, start mixing everything until you have a rather homogeneous mixture (6).
Transfer the dough to a floured work surface and roll it out with a rolling pin to a thickness of about 1 cm (7).
With the special mould, make oval shapes (8). Transfer the biscuits obtained on a baking tray, lined with parchment paper, and cook at 180 ° C for about 12 minutes. Remove from the oven and let cool.
Meanwhile, melt the dark chocolate in a bain-marie. Cover one side of the biscuits with melted chocolate and leave to solidify for about 1 hour on a wire rack (9).
Serve your Christmas sweets accompanying them with a sweet wine (10).
With these doses you will get about 20 biscuits in all.
As often happens in the most ancient and traditional recipes, there are numerous versions: in some, for example, raisins, chopped candied fruit and chopped almonds are also added.
If you don’t like dark chocolate, you can cover the susumelle with white chocolate or honey, always melted gently in a bain-marie, or with a sugar glaze. Before letting the covering completely set, you can also decorate the surface with a little chopped dried fruit.
Susumelle can be stored in a tin box or in a special airtight container for 2 weeks.