White Wine Cookies

Baseball caps worn backwards is a fashion statement I just do not understand. It should’ve died out like the shoulder pads and the crocs, trends that we look back at in shame. But it’s still here, and whilst the shoulder pads and the crocs didn’t make it to the sports space, oh the backwards baseball cap did. Yes, I have witnessed on several occasions people wearing their baseball caps backwards as part of their gym outfit.
Anyway, enough ranting. Do baseball caps have anything to do with these cookies? No, sorry. I don’t know what to say about these cookies other than the fact that they’re really nice. Really light, crispy, fragrant of olive oil and wine. Similar to the red wine cookies I had posted previously, but as it was white wine that I had opened in the fridge, out came white wine cookies. Oh and they’re conveniently vegan too.

I went for a different source for the recipe. The recipe had said to shape them like little sausages with pointed ends, and it looked awful, so, as I didn’t have much better to do on a weekday evening I spent way too long shaping them into beautiful braids that you see before you.
Recipe adapted from Lucky Peach
Makes 30-35 biscuits
3/4 cup (374g) plain flour
1/2 cup (100g) Sugar
1/2 tsp baking powder
pinch of salt
1/2 cup (120ml) olive oil
1/2 cup (120ml) white wine)
sugar for dredging

Line a baking tray with baking paper and preheat oven to 180C/350F.

In a large bowl mix together the flour, sugar, baking powder and salt.  Pour in the olive oil and stir well. Then add in the white and mix until you have an easy-to-work-with dough. It will be smooth on the outside.

Divide the dough into small pieces, rough guide, about 20g. Divide each of these balls into 3 pieces and roll them out into long sausages. Then braid them one over the other like you would with hair (alternatively just have them as sausages or shape them into donuts, pretzels or whatever shape you’d like).

Dredge them in the sugar and arrange them on the baking sheets. Bake them for roughly 20-25 minutes, or until slightly golden. Try to wait until they completely cool down before consumption.


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