Wine and olive oil cookies
Servings 80 -100 cookies
Ingredients
- 1 glass of caster sugar + extra sugar to sprinkle cookies
- 1 glass of extra virgin olive oil*
- 1 glass of white wine**
- About 6 glasses of all purpose flour
- 15 g of baking powder
- Grated lemon zest
Instructions
- Pour the sugar, the olive oil and the wine in a large bowl and whisk. Add in the grated lemon peel and begin to mix in the flour with a wooden spoon.
- After the first glass of flour, sift in the baking powder, then keep on adding flour until the dough becomes plastic and silky, as to let you roll it into small ropes (I used about 6 glasses of flour).
- Let it rest 10 minutes.
- Preheat the oven to 180°C. Roll the dough into small ropes. Coil the ropes into round doughnut shapes, leaving a small hole in the middle. Sprinkle the cookies with caster sugar and place them on a baking tray lined with parchment paper.
- Bake for about 10 to 15 minutes and remove from the oven as soon as they get a slight golden colour on the top. Let them cool and store them in a tin box.
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Notes
* The extra virgin olive oil: I used a sweet, fruity, delicate and light extra virgin olive oil, produced on the Tuscan hills overlooking the sea. It is perfect to use with fish and sweet pastry.
** The wine: Chardonnay Maschio, a sparkling wine with a scent of musk and almond blossoms and a fresh and gentle aftertaste of golden apple (wine description taken from the back label, as you know I''m not and expert of wine!)