Roscos de Vino ~ A Christmas Family Favourite

Muscat wine is naturally sweet and derives from sun-ripened Muscat grapes. Their juice is only partially fermented. This sweet and fragrant wine possesses a floral aroma deriving from this variety of grape.

Malaga Muscat wine (Vino Moscatel de Malaga) is produced on the hills around the city of Malaga, the cherished birthplace of the Santiago and Martin family.
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Roscos de Vino ~ A Christmas favourite

Roscos de Vino

(Muscat Wine Cookies)

4 1/2 cups plain flour

½ cup almond meal

½ cup corn flour

1 ½ cups sugar

30ml sweet Spanish aniseed liqueur (or 2 teaspoons aniseed essence)

300ml light olive oil

250ml Muscat grape wine

2 dessertspoons sesame seeds

1 teaspoon whole aniseed

Grated lemon rind of 1 lemon

3 teaspoons ground cinnamon

1 ½ cups icing sugar

Method

Pre-heat oven to 180º C.

Place olive oil in a frying pan and heat until sizzling. Add sesame seeds, aniseed and lemon rind. Heat the ingredients for about one minute. Set aside and allow cooling.

Sift flours into a large bowl and add other dry ingredients. Mix to combine. Slowly add cooled oil, wine and essences/liqueur, mixing gently until a soft dough forms.

Turn out onto a lightly floured board and knead lightly. Roll out to about 1 ½ cm thickness. Cut circles out of the dough using a round pastry cutter that is about 5cm in diameter. Then using another smaller cutter (about 2 cm in diameter) cut circles into the middle of the larger circles to resemble donut shapes.

Place in a moderate oven for 15 minutes. The Roscos will harden slightly as they cool. Toss generously with icing sugar when cool. Store in a cool place in an airtight container and theRoscos will last a couple of weeks.

Serve at room temperature with coffee and a shot of your favourite Spanish liqueur.

Makes approximately 30 cookies.