These ring cakes came originally from the Molise but are fairly typical of rustic little cakes all over the country. They are good dipping biscuits for mulled wine.
Mix the sugar and wine together, add the oil and mix in enough flour to make a kneadable dough. Turn it out on to a table and knead until smooth. Put it in a bowl, cover with a cloth and leave to rest for 1–2 hours.
Thoroughly grease a baking sheet. Break pieces off the dough and roll them into little snake shapes, wind them into rings and arrange them on the greased baking tray. Bake in a warm oven (160°C 325°F, gas mark 3) for 20 minutes. Cool and store until required.
© 1995 Valentina Harris. All rights reserved.