Wednesday, 28 December 2011
Roscos de Vino
(Muscat Wine Cookies)
4 1/2 cups plain flour
½ cup almond meal
1 ½ cups sugar
30ml sweet Spanish aniseed liqueur (or 2 teaspoons aniseed essence)
300ml light olive oil
250ml Muscat grape wine
2 dessertspoons sesame seeds
1 teaspoon whole aniseed
Grated lemon rind of 1 lemon
3 teaspoons ground cinnamon
1 ½ cups icing sugar
Pre-heat oven to 180º C.
Place olive oil in a frying pan and heat until sizzling. Add sesame seeds, aniseed and lemon rind. Heat the ingredients for about one minute. Set aside and allow cooling.
Sift flours into a large bowl and add other dry ingredients. Mix to combine. Slowly add cooled oil, wine and essences/liqueur, mixing gently until a soft dough forms.
Turn out onto a lightly floured board and knead lightly. Roll out to about 1 ½ cm thickness. Cut circles out of the dough using a round pastry cutter that is about 5cm in diameter. Then using another smaller cutter (about 2 cm in diameter) cut circles into the middle of the larger circles to resemble donut shapes.
Place in a moderate oven for 15 minutes. The Roscos will harden slightly as they cool. Toss generously with icing sugar when cool. Store in a cool place in an airtight container and theRoscos will last a couple of weeks.
Serve at room temperature with coffee and a shot of your favourite Spanish liqueur.
Makes approximately 30 cookies.