Hello my friends! It’s been a while since I last uploaded any recipe, but I promise I have been cooking all summer long and I will share all my trusted recipes as soon as possible!
This afternoon I had to stop cooking for a while and sit at my computer to share with you this incredibly easy and unbelievably tasty classic recipe from Rome! I made them this afternoon and half of them are already gone (the countryside stimulates your appetite… Or at least this is my husband’s most used excuse!). These biscuits are often served in Rome after dinner, with a good Passito wine, but I advise you to try them for breakfast with your cappuccino… Deliziosi!!!
SERVES: 20 small biscuits
KITCHEN TO TABLE: 30 minutes + resting time
Use this handy interactive list to keep track of the ingredients you still need for this recipe!
- 250gr plain flour
- 75gr white sugar + some for dusting before baking
- 4gr baking powder
- 1 pinch of salt
- 45gr vegetable oil
- 12.5gr semi-skimmed milk
- 67gr white wine (best if you use a good one, but also a cooking one will do the job!)
- Baking tray
- Baking parchment
- (food processor/Thermomix optional)
- Pre-heat your oven to180° and lay your baking tray with some baking parchment;
- You can either decide to be lazy as I was and put all your ingredients in a food processor or decide to do a bit of exercise and mix the dry ones on a clean table and add at last your liquid ingredients after having made a well in the centre of the dry mix;
- Mix well until you obtain a smooth and quite sticky lump of dough (if needed add a bit of milk to have it appropriately sticky);
- Divide the dough in small pieces and roll each of them into a sausage shape of approximately 1 cm (1/2 inch) in diameter; then fold to create a donut roughly the size of an apricot. Coat each of them in some white sugar on the topside before placing them in the baking tray;
- Bake for approximately 20 minutes or until lightly coloured;
- Let them cool after baking (as soon as you’ll take them out of the oven they will still be soft) and once cold… Enjoy!