Light, crunchy and rustic, this version includes cocoa for a sweet yet bitter hit.
Makes 30 cookies
- 500 g (1 lb 2 oz/3⅓ cups) plain (all-purpose) flour
- 2 tsp baking powder
- 150 g (5½ oz) sugar, plus extra for coating
- 125 ml (4 fl oz/ ½ cup) sunflower oil
- 125 ml (4 fl oz/½ cup) red wine
- 2 tbsp unsweetened cocoa powder
- 100 ml (3½ fl oz) Sambuca
Preheat the oven to 180°C (350°F).
Sift the flour, baking powder, sugar and a pinch of salt together into a large bowl and make a well in the centre.
Add the sunflower oil, wine, cocoa and Sambuca into the centre of the well.
Begin to mix carefully with a fork, moving the dry ingredients into the centre of the well.
Once mixed, turn the mixture onto a clean floured surface and use your hands to form it into a soft, smooth, slightly sticky dough.
Working on a clean but unfloured surface, so that the dough rolls into ‘snakes’ easily, divide the dough into smaller pieces, then roll each one into a sausage shape about 1 cm (½ inch) in diameter.
Cut into 15–20 cm (6–8 inch) lengths and shape into rings, pressing down slightly on the ends to form a doughnut shape.
Dip one side of each ring into a bowl of extra sugar, placing them on a baking tray lined with baking paper.
Bake for 20 minutes, then remove from the oven and leave to cool, before dunking in sweet wine, milk or tea.