Introduction: Wine Biscuits
I heard of these biscuits in the past but I never had the pleasure to try them so when I saw the recipe on Claudia’s blog My Ricettarium I decided to bake a batch.
I modified the recipe just a little, it needed minor adjustments, maybe because of the flour I used, but otherwise I faithfully followed the recipe and I must say that the result was amazing. Andrea ate a scandalous amount of these biscuits and I was able to bring just a few to a friend who really appreciated them. I liked them, light and crumbly, they’re so good and one leads to another!
Preheat the oven to 180 °. Put all the ingredients in a bowl and mix well, then work the dough on a lightly floured surface until it comes together and forms a smooth ball. Take small pieces of dough the size of a walnuts and roll them to form a thinish rope. Close the rope in the shape of a doughnut and dredge one side of the biscuit in the reserved sugar. Put the biscuits on a baking sheet lined with baking paper, with the sugared side on top and bake for about 20 minutes. These biscuits keep well for a couple of days or maybe more, I didn't have them in the house for that long...
I modified the recipe just a little, it needed minor adjustments, maybe because of the flour I used, but otherwise I faithfully followed the recipe and I must say that the result was amazing. Andrea ate a scandalous amount of these biscuits and I was able to bring just a few to a friend who really appreciated them. I liked them, light and crumbly, they’re so good and one leads to another!
- 85 g sunflower oil
- 100 g granulated sugar + a few tablespoons for sprinkling on biscuits
- 380 g all-purpose flour (or cake flour)
- 110 ml of prosecco wine
- 1 teaspoon of baking powder
Preheat the oven to 180 °. Put all the ingredients in a bowl and mix well, then work the dough on a lightly floured surface until it comes together and forms a smooth ball. Take small pieces of dough the size of a walnuts and roll them to form a thinish rope. Close the rope in the shape of a doughnut and dredge one side of the biscuit in the reserved sugar. Put the biscuits on a baking sheet lined with baking paper, with the sugared side on top and bake for about 20 minutes. These biscuits keep well for a couple of days or maybe more, I didn't have them in the house for that long...
