Name: Ciambelline Abruzzesi (Abruzzese Ring Cookies)
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 15 ml/1 tbsp lard or white cooking fat; 100 ml/3 ½ fl oz/scant ½ cup olive oil; about 250 g/9 oz/2 ¼ cups plain/all-purpose flour; 100 ml/3 ½ fl oz/scant ½ cup red wine; 115 g/4 oz/generous ½ cup caster/superfine sugar

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

Designed specifically to be dunked, these unusual wine-flavoured ring-shaped biscuits are hard in texture so that they won’t disintegrate when they are dipped into wine at the end of a meal. They are especially delicious with frothy, milky coffee or hot chocolate for breakfast.

Ingredients

115 g/4 oz/generous ½ cup caster/superfine sugar
100

Method

In a large bowl, mix together the sugar, wine and oil using a whisk.
Gradually beat in the flour until you have a pliable, kneadable dough. You may not need all of the flour so just add it a little at a time.
Transfer the ball of dough to a bow