A traditional heart-healthy Spanish cookie, rosquillas are made by kneading a dough with olive oil and aniseed, shaping it into rings and baking. Its olive-oil base gives the cookie a light, crisp texture.
Whisk the olive oil, sugar, eggs, orange zest and aniseed together, then add the flour, baking powder and salt to form a soft dough.
Cover the dough with cling film and rest it at room temperature for 30 minutes.
Pinch off small pieces of dough, roll them into thin ropes and join the ends to form rings.
Arrange the rings with space between them on a baking tray and bake in an oven preheated to 180°C for 25 minutes until golden.
While still warm, roll the rings in sugar mixed with cinnamon.
Keep the rings an even thickness while shaping; thinner spots brown and can burn first in the oven. Allergens: contains wheat (gluten), egg.
You can also try a little cinnamon instead of aniseed; it gives the cookie a different but equally pleasant aroma.
Admin DadaGastro · verified in test kitchenHamuru 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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