Camporelli

Ring biscuits bound with wine and oil instead of egg and butter, so they stay crisp for weeks.

Vegan.

Ingredients

• 500 g plain flour
• 150 g caster sugar
• 150 ml dry white wine
• 150 ml olive oil
• 1 tablespoon anise seeds
• 10 g baking powder
• a pinch of salt
• 4 tablespoons granulated sugar, for dipping

Method

1. Mix the flour, caster sugar, baking powder, anise and salt.
2. Pour in the wine and oil together and bring it to a dough with your hands. It comes together quickly and should feel firm, not sticky.
3. NO EGG AND NO BUTTER GO IN THIS. The wine and oil do both jobs, and because there is no dairy and no egg these keep for weeks in a tin without going soft or stale — which is what they are for.
4. Take pieces the size of a walnut, roll each into a rope about 12 cm long, and join the ends into a ring, pressing them together.
5. Dip one face of each ring into the granulated sugar.
6. Bake sugar-side up at 180C for 20 to 22 minutes, until pale gold underneath.
7. Cool on a rack. They are hard, and are meant to be — they go with a glass of wine, not a cup of tea.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes