Red Wine Sesame Biscuits 10 Food

SIMPLE WINE BISCUITS

Steps:

• Add all ingredients in a bowl except flour; mix well.
• Add flour one cup at a time to make moist dough.
• Take 3-4 tablespoons of dough and roll into a tube long enough to make a pretzel shape.
• Make into pretzel shape(doesn't have to be perfect, I have make spirals before too).
• Repeat with rest of dough.
• Bake on a cookie sheet, 2 inches apart, at 350 degrees for 20 minutes.
• Store in airtight container after cool.

BISCOTTI DI VINO - RED WINE BISCUITS

Steps:

• Preheat oven to 350°F
• In a food processor blend together the flour, sugar, salt, black pepper and the baking powder, add the wine and the oil and blend the mixture until it just forms a dough.
• Divide the dough into 24 pieces, roll each piece into a 3 inch-long log, and press the ends of each log together to form a ring.
• Arrange the rings of dough 1 1/2 inches apart on ungreased baking sheets and bake them in batches in the middle of the preheated oven for 20 to 25 minutes or until the bottoms of the biscuits are turning golden.
• Transfer the biscuits to a rack and let them cool for 5 minutes.

BISCOTTI REGINA - SICILIAN SESAME SEED COOKIES

Steps:

• In a large bowl stir together all-purpose flour; sugar; ammonium carbonate (or baking powder) and salt.
• Add cold cubed butter and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles a coarse meal.
• Make a well in the center and add an egg, freshly grated orange zest and 3 tbsp. of milk. Stir together to form a dough. If the mixture is dry add an extra tbsp. of milk, as needed, to form a slightly tacky dough.
• Shape into a round dough, flatten into a disc and wrap with plastic wrap. Refrigerate for 30 minutes.
• Prepare 2 baking sheets and preheat oven to 350 degrees F. Prepare a small bowl filled with water; place sesame seeds in a second bowl.
• Divide the dough into 4 equal pieces. Work with one piece of dough at a time keeping the rest wrapped. Roll into a long rope about the width of your thumb. Cut into 5 cm lengths.
• Moisten each cut piece of dough lightly with water with your fingers and roll in the sesame seeds to coat all sides.
• Place an inch apart on the prepared baking sheets as they will expand during baking. Continue with the remaining dough.
• Bake for 30 minutes or until golden brown. Let cool before serving.

RED WINE SESAME BISCUITS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the egg, oil and wine all at once and mix until well blended. Let the dough rest for 5 minutes. Roll the dough into log shapes and cut into irregularly shaped 1 inch slices. Roll each piece of dough in the egg white and then roll to coat with sesame seeds. Place cookies at least 1 inch apart onto the prepared cookie sheets.
• Bake for 25 to 30 minutes in the preheated oven, until lightly browned. Turn the oven off and leave the cookies inside to crisp. These cookies will keep for weeks in an air tight container.

CARAMELISED HONEY AND TAHINI COOKIES

Steps:

• Bring the honey to a boil in a small pan set over a medium-high heat. Boil for 5 mins until it has darkened and smells nutty - don't worry if it looks quite dark, this will add flavour. Whisk briefly, then remove from the heat and carefully whisk in the butter until melted. Transfer to a heatproof bowl and leave to cool.
• Tip both the sugars, tahini, egg and yolk into the bowl with the honey mix, then beat to combine. In a separate bowl, mix the flour and bicarb together, then gradually pour the wet ingredients into the dry and mix until it comes together into a dough. Chill for 3 hrs, or overnight.
• Heat the oven to 180C/160C fan/gas 4 and line two baking trays with baking parchment. Roll the dough into 18 even balls (weigh for accuracy, if you like - they should be around 45g each), and arrange on the trays spaced 5cm apart. Gently press down with the back of a spoon to slightly flatten the tops, then sprinkle over the sea salt flakes and sesame seeds and bake for 10-12 mins.
• Tap the tray on a work surface to slightly flatten the cookies. Leave to cool on the trays for 10 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for up to three days.