Sunday, July 2, 2017

Rollitos de Vino Blanco #SundaySupper

This gluten free and vegan version of the traditional Portuguese  "Rollitos de Vino Blanco" make great accompaniments to a glass of dessert wine after a rich dinner. The light anise flavour keeps things mild and helps digestion too!

Rollitos de Vino Blanco


With the gorgeous Summer weather comes a plethora of backyard BBQs and impromptu al fresco dinners. For our get-togethers, the cooler is always stacked with microbrews to go with the main course of burgers or dogs. However, after the paper plates are tossed into the compost and the leftovers packed away, we bring out the vino to toast the sunset - nothing is more refreshing than a crisp white wine after a hot day (or so I'm told). 

To keep with the "light and refreshing" theme, I devised these "digestif" type biscuits to go with the glasses of Riesling and Pinot on the patio. Slightly crumbly and sweet, with subtle but definite hints of savoury flavour from the olive oil and anise, they perfectly cap off a meal of heavier dishes and are even traditionally touted as digestive aids. Inn fact, it's almost a lie to call these "cookies" - they're not something I would grab out of the jar to go with a glass of milk, and are definitely not your "after school special" sweet. That said, they are a perfectly grown-up way to enjoy a hand-held treat (the other hand, of course, is for that goblet of white (or red, or rose - no judging!)).

With Canada Day just behind us (I can still hear the choruses of "happy birthday" coast to coast) amd July 4th just around the corner, we are definitely in a window for celebration here in North America!  This #SundaySupper is celebrating "Red, White, and Blue" this week, and while up north we only have "red and white" I'm in for any celebration feast! Check out all the treats below, including my "white" cookies!

Patriotic Picnic Picks

 

Liberating Desserts


Sunday Supper Movement

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Rollitos de Vino Blanco
Adapted from http://www.happyfoodstube.com/white-wine-cookies-recipe/
Makes 20
270g gluten free flour (I used my Artisanal Gluten Free Flour Blend)
100g sugar
¼ tsp baking powder
¼ tsp salt
½ tsp anise seeds
80ml olive oil
95ml sweet white wine
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¼ cup icing sugar, to coat
  1. In a bowl, combine flour, sugar, baking powder, salt and anise.
  2. Add the oil and wine and mix to form a dough. Cover and let rest 30 minutes.
  3. Heat the oven to 355F and line a baking sheet with parchment.
  4. Roll the dough into a sausage and cut into 20 pieces.
  5. Form each piece into a ball, and make a hole in the middle (like a bagel).
  6. Bake for 25 minutes or until the bottoms are golden brown.
  7. Immediately dust with icing sugar.
  8. Cool completely, then keep in an airtight container

Amount Per Serving
Calories: 100.2
Total Fat: 3.9 g
Cholesterol: 0.0 mg
Sodium: 1.2 mg
Total Carbs: 15.5 g
Dietary Fiber: 0.5 g
Protein: 0.8 g