Pre-heat oven to 350F / 180C. Line a baking sheet with parchment paper.
In a medium bowl whisk together the flour, sugar, zest, baking powder and salt.
In the stand mixer add the egg, vanilla, milk and melted butter, beat to combine. Add the dry ingredients and beat on low to form a soft dough.
Move the dough to a lightly floured flat surface and divide it into three parts, form each part into a long rope approximately 19 inches / 48 cm. Attach the ends together and form a braid. Attach the ends together to form a circle. Place 3-4 boiled eggs (pre-boil the eggs for approximately 5-6 minutes) around the circle if desired. Or leave as is.
Lightly beat the egg white and brush on the dough. Bake 20-25 minutes, or until golden and baked through. Test with a toothpick for doneness. Move the cookie to a wire rack to cool before adding the glaze and sprinkles. Enjoy!
VANILLA GLAZE
Stir together the sifted powdered sugar, cream or milk and vanilla until smooth. Add more or less cream to reach desired thickness.
Notes
A Scarcelle is more cookie then cake, it isn’t light and fluffy it is quite dense. It makes the perfect accompaniment to a cup of coffee or tea. I absolutely love it and I had to hold myself back from eating it all!The cookie can be stored at room temperature covered for up to 2-3 days. It can also be frozen for up to two months, well wrapped and placed in a freezer bag.