Wine ring biscuits with extra virgin olive oil

Wine ring biscuits have always been made in the country homes of central Italy: a few ingredients that are never missing from the larder, and oil instead of butter. In Marche they can be flavoured with a drop of mistrà, the anise liqueur typical of the region.

Ingredients for about 40 biscuits

• 500 g plain flour (type 00)
• 150 g sugar, plus more for coating
• 125 ml white or red wine
• 125 ml IL CONTE Blend
• 8 g baking powder
• 1 tablespoon mistrà or a few anise seeds (optional)
• A pinch of salt

Method

1. Heat the oven to 180 °C, conventional.
2. In a bowl mix the wine, oil, sugar and mistrà. Add the flour sifted with the baking powder and salt a little at a time, until you have a soft dough that does not stick to your hands.
3. Take small pieces of dough, roll them into strips about 12 cm long and close them into rings.
4. Dip one side of each ring in sugar and arrange them on a lined baking tray, sugar side up.
5. Bake for 20–25 minutes, until golden. Let them cool: they become crunchy. They keep for days in a tin.

The right oil

For baking use the Blend: it handles the heat and gives a light fruity aroma that goes well with the wine. They are perfect dipped in a glass of red wine, as they do in the countryside.