With these Wine and aniseed ring-shaped biscuits I bring one of my favorite recipes for Christmas. I love the doughnuts and together with the mantecados and the hojaldrinas are probably my favourite Christmas sweets.
Almost always think that our Christmas sweetsour tradition of life, are complicated and difficult and that's why is much better to buy them. However it is not so. And with this recipe from wine and aniseed ring-shaped biscuits, you can see for yourself. In less than an hour and with your hands, without the need for any blender or mixer can do them at home.
You are only going to need a large bowl. For these recipes I always use mine of Slash Cooking, because I love not only by the beautiful ones that are, but because they have different sizes that always conform to what I need and this is perfect to be able to knead with your hands. They are English ceramic and the best thing is that the same serve that microwave oven (up to 230 degrees), so no changes by any.
My son helped me at home always to prepare them and loves to take the first to school and distribute them in class. This year even has led them wine and aniseed ring-shaped biscuits to some Professor made by him. Sure you will enjoy much preparing them with them if you have children at home.
I love the subtle flavor of anise. They do not wear nail, like many others because I prefer these doughnuts of wine and aniseed, and carried Sesame which gives them a unique crisp touch and that I love.
Total €2.53 that among the 25 boscos that will you leave approximately €0.10 per unit. Not going to buy any so good and natural as this with so little! The bowls and the discouraging of apples used in the photos are of from Tala Cooking
Directions
1 preheat the oven to 160 ° C
2 roast flour following the procedure used in the mantecados and polvorones. Toast in a skillet the sesame until is golden and begins to release its aroma.
3 we sift the flour and add the cinnamon, lemon zest and sugar icing and Sesame-back to our mix. Mix with a spoon and add the butter at room temperature. Mix well and add the wine moscatel and the anise. Knead until the mixture is homogenous and almost not sticking to your hands.
4. pass it to a surface lightly floured and extend with help of a roller. If roller sticks just a pocod and flour so it will roll well above the mass. You must be at least 1 cm thick sheet.
5. with the help of a round cookie cutter, short roscos. To make the center hole, I used an apple corer for apples, but if you don't you can use the tip of a spoon of stick handle.
6. place the doughnuts on a square of oven on which we will have to put a baking paper.
7. bake for 15 minutes until lightly browned. With much care and with help of a spatula, pass to a grid that is cool completely.
8 sprinkle with sugar and wrap in silk confetti or store them in a Tin
- Replaces your favorite anise liqueur
- You give away the roscos. They are a very nice homemade detail. To give them wrap them in white silk paper and give them the name of the person to which I give them
- Difficulty: easy
- Preparation time: 40 minutes
- Servings: 25 roscos
Español
English
Français
Well, I don't see it as complicated at all.
I don't like anise, how about I replace it with Cointrau or some other orange liqueur?
Hello Ricardo! Of course, use the liquor you like the most or don't use liquor. N is necessary although you will need water in the same amount. Thank you for being around with me :)
Hello Loleta !
Thank you for sharing such a good recipe ?.
I would like to know if the baking temperature is also 160 degrees, I do not know, I do little compared to the powders ...
Happy !!! holidays
Hi Gemma,
If the temperature is correct. Depending on the oven as you need a couple of more minutes until edges are golden brown, but the temperature is 160 degrees. A hug and muchsas thank you for being here with me :)
Hello Loleta,
Can I replace the lard olive oil?
Thank you
Silvia.
Hi Silvia but would already be another recipe. the texture of the oil is not that of butter so the proportions will vary so that you come out. I always make them with butter which is as traditionally Christmas sweets are made, but said it to me and looking for a recipe to make them this month is it? Thanks for writing and I hope to have them prontito
Hi Silvia as in this recipe would change you the texture and you should change the proportions so that you come out. I've not done before because I always use lard, but I suggest to put me to study it and get with it, and see if in a few weeks I publish them and so you can make them do you think? Thank you very much for writing me :)