Rosquillas are a traditional Spanish heart-friendly cookie made by kneading olive oil and anise into the dough, shaping it into rings, and baking it. Their olive-oil-based dough gives them a light, crisp texture.
Whisk together the olive oil, granulated sugar, egg, orange zest, and anise. Add the flour, baking powder, and salt to make a soft dough.
Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
Pinch off small pieces of dough and roll them into thin ropes. Join the ends to form rings.
Arrange the rings with space between them on a baking sheet. Bake in an oven preheated to 180°C / 355°F for 25 minutes, until golden.
Coat the hot rings from the oven in granulated sugar mixed with cinnamon.
Keep the rings an even thickness as you shape them; thin spots may brown and burn first in the oven. Contains wheat/gluten and eggs.
Hamuru 30 dakika yerine 45 dakika dinlendirdim, buzdolabında biraz sertleşince halka şekli vermek çok daha kolay oldu. Fırın süresini de bu yüzden 3 dakika kısaltmam gerekti.
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