Ciambelline al vino (FIVE GLASS METHOD)
No eggs, nor butter!
(by the way, Ciambella in Italian is any thing ring shaped with a hole in the middle!!)
Preparation 35 minutes Cooking time 15-30 minutes EASY
Makes 20 biscuits ECONOMICAL
2 glasses of flour (ours is very fine called 00) 1 glass of sugar
1 glass of Extra Virgin Olive oil
1 glass of wine (white or red, your preferred) Pinch of salt
Pinch of bicarb of soda (optional) Sugar for rolling
Put the oil, wine and sugar in a mixing bowl and add the flour a little at a time and mix to form decent kneadable consistency (not too sticky)
Knead well (like bread or pastry) let them rest for 30 minutes (covered with a tea towel or cling film).
Break off pieces (approx 20) and make little snakes of dough roll in some sugar then link two ends to make a ring.
Put on a baking tray and bake for 15 mins - 30 in a preheated oven at 150o- 175 C (cooking time depends on how big you make them). Keep an eye on them so they don’t burn.
If you don’t like the consistency of your first try, you could use self raising flour the next time or add a pinch of baking powder. But it is the wine that should make the biscuits raise in the oven.
Dip in wine and enjoy!
(Ever wondered why Italian biscuits are so hard? Because they are supposed to be dipped in wine. If they were too soft, they would crumble into the bottom of your glass!)
(by the way, Ciambella in Italian is any thing ring shaped with a hole in the middle!!)
Preparation 35 minutes Cooking time 15-30 minutes EASY
Makes 20 biscuits ECONOMICAL
2 glasses of flour (ours is very fine called 00) 1 glass of sugar
1 glass of Extra Virgin Olive oil
1 glass of wine (white or red, your preferred) Pinch of salt
Pinch of bicarb of soda (optional) Sugar for rolling
Put the oil, wine and sugar in a mixing bowl and add the flour a little at a time and mix to form decent kneadable consistency (not too sticky)
Knead well (like bread or pastry) let them rest for 30 minutes (covered with a tea towel or cling film).
Break off pieces (approx 20) and make little snakes of dough roll in some sugar then link two ends to make a ring.
Put on a baking tray and bake for 15 mins - 30 in a preheated oven at 150o- 175 C (cooking time depends on how big you make them). Keep an eye on them so they don’t burn.
If you don’t like the consistency of your first try, you could use self raising flour the next time or add a pinch of baking powder. But it is the wine that should make the biscuits raise in the oven.
Dip in wine and enjoy!
(Ever wondered why Italian biscuits are so hard? Because they are supposed to be dipped in wine. If they were too soft, they would crumble into the bottom of your glass!)
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