Spanish · Dessert
Sweet Wine Cookies
These Spanish-style sweet wine cookies, known in parts of Spain as rosquillas de vino, are simple pantry biscuits built from flour, oil and a generous slug of marsala-style sweet wine, lightly spiced with cinnamon and sesame. They bake into dense, crumbly rings with a faint boozy warmth and a sugared crust.
$0
12 minsPrep
17 minsCook
29 minsTotal
EasyLevel
Nutrition per serving
216Calories
2.9gProtein
9.7gFat
28.9gCarbs
10.1gSugar
1.2gFiber
55mgSodium
0mgChol
1gSat Fat
47mgPotassium
40mgCalcium
1.5mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.6gAlcohol
Goes well with
Chamomile Tea
local
Fino Sherry
international
dairy-free
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 180°C (350°F) and line a baking sheet.
2
In a bowl whisk together the 16g sunflower oil, 14g marsala and 13g sugar until the sugar partly dissolves.
3
Sift in the 45g flour, 1g baking powder and 1g cinnamon, then stir in the 6g toasted sesame seeds to form a soft, slightly sticky dough.
4
Divide the dough into 2 equal pieces and roll each into a short log or ring shape by hand.
5
Place the shaped cookies on the lined tray, spaced apart, and bake for 16-18 minutes until pale gold and firm at the edges.
6
Cool on the tray for 5 minutes, then transfer to a wire rack.
7
While still slightly warm, roll each cookie in the reserved 6g sugar to coat before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g All Purpose Flour, sifted
- 16g16g Sunflower Oil
- 14g14g Marsala, 60% alcohol retained
- 13g13g Sugar White
- 6g6g Sesame Seeds, toasted
- 1g1g Cinnamon Ground
- 1g1g Baking Powder
- 6g6g Sugar White, for coating, 1
