Les Zézettes de Sète

Zézettes are biscuits from Sète in the south of France that have a sweet, crisp exterior and a satisfying, softer interior. They work really well with coffee or tea and, I think, are also lovely alongside gooey desserts and ice creams. Even better, they're simple and quick to make.

Although based on a much older, Algerian biscuit, zézettes were actually created and named by Gaston Bentata somewhere around the time it was impossible to avoid disco. Strictly speaking, you should use the excellent, sweet wine local to Sète, Muscat de Frontignan, in this recipe, but other sweet wines will work just fine too. In fact, you could use any white wine you happen to have and still get a decent result. Just don't tell anybody in Sète that I said that.

Les Zézettes de Sète

I use a mixture of two sugars, but I'm probably being a bit fussy there, so use just one if it's easier. The combination of orange flower water and vanilla is crucial to the character of the biscuit (well, that's what I think), but vary the amounts according to your personal taste. I find using more than 2 teaspoons of orange flower water gives too dominant a flavour, but you may really love the stuff.


225g plain flour
40g golden caster sugar, plus extra for coating
35g soft brown sugar
75 ml sweet wine (Muscat de Frontignan, ideally)
75 ml olive oil
1 - 2 tsp orange flower (blossom) water
1 tsp vanilla extract
1 tsp baking powder

Preheat the oven to 180° fan.

Put the sugars, wine, orange flower water, oil and vanilla extract into a jug and mix thoroughly. Put the flour and baking powder into a bowl and stir them together. Add the liquid gradually to the flour, mixing well. Once all the liquid has been added, you should have a soft, moist ball of dough. 

Tear off pieces of the dough (around 17g - 18g per piece, ideally) and roll them between your palms or on the worktop to form little croissant shapes that are thinner at each end than the centre. You should get around 25 biscuits.

Scatter a layer of golden caster sugar on your work surface and roll the biscuits gently in it to coat them. Place the sugared biscuits on an oven tray covered with baking paper or a silicone baking mat. Bake for 20 - 25 minutes until the zézettes are golden brown. 

Cool the zézettes on a wire rack. Once cold, store them in an airtight container, where they should keep for around a week.

Les Zézettes de Sète

Comments

  1. Jean26 May 2023 at 08:53

    I have never seen or heard of these little gems. Mind you, we have only ever been to Sète once, many years ago, and it was not the best experience. It was in the middle of summer, it was busy, roasting hot and I was nearly knocked down by a youth riding a scooter along a crowded pavement of tourists. After that we didn't stop for long enough to find out if we might get lunch, never mind to browse shop windows, and we haven't felt the need to go back! I wonder what it's like in say early spring or autumn?
    However, I love the idea of making these, I bet they're fun to make and delicious to eat and I look forward to trying them.

    ReplyDelete
    Replies
    1. Phil in the Kitchen26 May 2023 at 13:51

      Well, there's no doubt at all that tourists flock to Sète to "enjoy" some seriously hot weather. To be honest, it's not really my idea of the perfect place or climate - at least, not in season. They do have some spectacularly good seafood, though. And the good news is that you don't have to go there at the height of summer to enjoy these biscuits.

      Delete
  2. Anonymous8 June 2023 at 16:30

    Phil, this is a new one on me. I've never heard of the place or the biscuit. But I'll be making these soon. Love the olive oil and orange. They'll be perfect with a cup of tea and will definitely not last a week in the airtight container that *could* keep them for that long!

    ReplyDelete
  3. Jean | DelightfulRepast.com8 June 2023 at 16:31

    That was me, Phil. I forgot to fill in my name. That's what happens when I write the comment first.

    ReplyDelete
    Replies
    1. Phil in the Kitchen8 June 2023 at 21:40

      Anonymous or not, I'm pleased that you like the sound of these. Apart from its Mediterranean climate, delicious wines, fine seafood and the odd biscuit or two, Sète is known for being the birthplace of the iconic French singer and songwriter Georges Brassens (and I don't use the word iconic lightly).

      Delete
  4. Snowy9 June 2023 at 08:41

    These sound delicious and something to make for friends coming for tea. (Have been having problems with a new laptop, but hopefully sorted now.)

    ReplyDelete
    Replies
    1. Phil in the Kitchen9 June 2023 at 15:43

      Definitely a good little standby biscuit, if you have the ingredients to hand.

      Delete

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