Remember those little savory tarallini that I featured a little while back? These are sweet biscuits based on similar ingredients but much easier to make and handle as they are larger. These biscuits have a lovely aroma of wine and the olive oil makes them really crumbly and crunchy. I love dunking them in a glass of marsala wine if you fancy an alternative and boozy afternoon tea.
Makes about 30 biscuits
500g plain flour
100ml olive oil (avoid the really strong extra virgin variety)
100ml marsala wine
2tsp baking powder
Plus extra sugar for dipping
Preheat the oven at 180°C
Pop all of the ingredients into a big bowl and mix together until it makes a soft, plyable dough. A little water may be required if the mixture is too dry but be careful not to make it too moist.
In a shallow dish pour out a layer of sugar, ready to dip the biscuits in.
Take a piece of the dough in your hand and roll into a sausage about 1.5cm thick and 10cm long. Softly squeeze the ends together to make a circle and dip one side into the sugar and lightly press. Transfer onto a baking tray lined with baking paper.
Bake for about 15 minutes until lightly golden.
These only taste good cold when the flavour of the oil is less intense so be patient!