Wine biscuits

Ingredients

• 1 kg of wheat flour
• 2 cups (approximately 200 ml) of light-bodied red wine
• 1 cup (approximately 240 ml) of melted lard (if you are using vegetable oil paint, this will not work)
• 1 glass (approximately 250 ml) of light-bodied red wine (for the finishing touch)
• 1 kg of refined sugar (for finishing)
• Combine the lard, wine, and wheat flour until you have a smooth and even dough, similar to the one used for making shoes.
• Cut a surface using a roller, approximately 0.5 cm high, then cut into strips that are 10 cm long and 5 cm wide.
• Shape the dough into a ring by forming a circle with each rectangle, and firmly attach them together to prevent them from separating. Only turn one end over, like a fringe.
• Fry in hot fat, placing the bottom side down in the pan.
• Cook the dough until it is cooked through, then place it on paper towels to drain off any excess grease.
• Allow to cool completely, then quickly soak each fruit in the wine, and then pass it through the sugar.
• Yield: Approximately 48 cookies
• They can be stored in 20-litre containers (or any other well-sealed container) for up to 30 days without deteriorating.

Combine the lard, wine, and wheat flour until you have a smooth and even dough, similar to the one used for making shoes.

Cut out a shape on a surface using a roller, approximately 0.5 cm high, then cut it into strips that are 10 cm long and 5 cm wide.

Shape the dough into a ring, using each rectangle to form the edge, and firmly press them together to prevent them from separating.

Just cut off one end, like a fringe.

Fry in hot oil, placing the bottom side down in the pan.

Fry the dough until it is cooked through, then place it on paper towels to drain off any excess grease.

Allow to cool completely, then quickly dip each fruit in the wine and then pass it through the sugar.

Tip: