Rosquillas

By Hester

These traditional "rosquillas" or ring cookies are typically eaten in Madrid during the festival of St. Isidore, celebrated each May. This recipe is for the basic cookies without icing, which are called "tontas," or "foolish". The "listas," or "smart ones" are covered in icing made of sugar, lemon juice and egg, and the "Santa Claras" are covered in merengue. As with all traditional recipes, there are many versions.

Ingredients

• 1 tsp anise seeds
• 2/3 cup (125 gr) granulated sugar
• 4 eggs
• 2 3/4 cup (340 gr) all purpose flour
• 1 shot glass (1 oz) anise liqueur
• 1/2 tsp baking powder
• 3-4 Tbsp olive oil

Details

Servings 12
Adapted from google.ca

Preparation

Step 1

Measure all ingredients.

Pour anise seeds into a small frying pan and heat on medium. Toast seeds for about 3 minutes in hot pan, stirring occasionally. Pour into a mortar and cool.

Put 3 eggs and sugar into a large mixing bowl and beat until frothy.

Ground anise seeds with mortar and pestle.

Add flour, ground seeds, liqueur, baking powder and olive oil to egg mixture. Mix thoroughly. Consistency of dough will be thick and sticky.

Oil cookie sheets and a tablespoon. Using the spoon and your hands, drop rounds of dough onto cookie sheets, then flatten slightly. Set aside for 45 minutes to one hour.

Heat oven to 375F (190C).

While oven is heating, make holes in the center of each mound of dough, using a greased index finger or grease the handle of a spoon or knife.

Beat egg and brush over top of each rosquilla. Bake in center rack of oven until golden, about 12 minutes.