Red wine biscuits

Red wine biscuits

Ciambelline al vino

By
From
Acquacotta
Makes
40 biscuits
Photographer
Emiko Davies; Lauren Bamford

Delicate and simple, these lovely biscuits are made for dunking into wine, but go just as well dunked into coffee or tea. They’re really perfect anytime and seeing as they’re made with just a few pantry staples – flour, sugar, olive oil and wine – they can be whipped up at any moment.

They can be made with red or white wine or, if you don’t like wine, you can replace with milk. If you have it, a splash of aniseed-scented liqueur is commonly used, too.

Ingredients

Quantity Ingredient
500g plain flour
150g sugar, plus extra for topping
1/2 teaspoon baking soda
125ml extra-virgin olive oil
125ml red wine

Method

  1. Use your hands to make a soft dough by combining the flour, sugar, baking soda, olive oil and wine together until smooth.
  2. Preheat the oven to 180°C and line 1–2 baking trays with baking paper, depending on size.
  3. Take 1 tablespoon of dough and roll into a log a little wider than your palm – about 12 cm long and 1 cm thick. Bring the ends to meet and, overlapping slightly, press gently together to seal the rings.
  4. Put a few tablespoons of sugar in a small shallow bowl or plate and press each ring, face down into the sugar. Place on the baking tray about 2 cm apart from each other.
  5. Bake for 20 minutes or until pale golden and dry to the touch. Remove from the oven and let them cool on a wire rack.
  6. These will keep several weeks when stored in an airtight container in a cool, dark place.
Tags:
Italian
Tuscany
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