Red Wine Rustic Biscuit, also commonly called Ciambelline (from the Italian word Ciambella which means Doughnut) because of their doughnut shape. Super for breakfast or even as an end to a meal to dip in wine once again! just like this cantucci-toscani-biscuits
Originating in the Lazio region, where Rome is located, they are prepared by adding red wine to the dough. There is also a version with white wine. In other parts of the Lazio region, the dough is dipped in caster sugar before baking or sometimes aniseed seeds are added.
Makes about 15 biscuits | Preparation : 15 mins | Cooking : 20-25 mins
- Italian Flour ’00’ or Plain flour / All Purpose, sifted: 500 g
- Caster or Brown Sugar: 180 g
- Red wine, slightly fizzy: 120 ml
- Extra Virgin Olive Oil (EVOO): 125 ml
- Baking powder: 5 g, about ½ teaspoon
- A pinch of salt
Preheat oven to 205°C / 400 F / Gas 6.
In a large bowl combine EVOO, sugar and red wine, mix thoroughly with a fork or manual whisk.
Now add the sifted flour a little at a time, sifted baking powder, stir gently with a wooden spoon for a few minutes, now a pinch of salt and start kneading with your hands on a lightly floured work surface.
Knead until the dough has a smooth, homogeneous consistency: if too sticky, add a little more flour, if too hard, add a drop of oil.
Divide the dough into two or even three parts and cut again into 5 cm diameter cylinders, then roll them into the shape of small doughnuts.
Place them on a baking tray lined with baking paper, spacing them far enough apart so that they do not stick to each other during baking.
In the preheated static oven about 2o minutes or as soon as they darken on the surface. Allow to cool completely before serving.