Wine Knots

1 comment

I prepared these classic and, of course, vegan biscuits for our holidays and to have an alternative snack for my little one. Despite their simplicity, everyone likes them; they didn’t last long and Linda, who saw them disappearing before her eyes, asked for an encore straight away!

100 ml corn oil
100 ml of white wine
100 mg of raw sugar cane
1 pinch of salt
1/2 tbsp of cream of tartar (but check on the package for instructions)
10 tbsp of wholegrain flour
10 tbsp of all purpose flour
sugar cane for dusting, as needed

In a bowl, pour wine, oil, a pinch of salt and sugar and mix them briefly. Add then cream of tartar and flours, to get a soft and workable pastry. Turn the oven on to 170┬░C, and set it to “ventilated”. Shape some short strings, which you’ll thin at the ends, and shape the knots. Roll them one by one in cane sugar and arrange them on a baking sheet.

With these doses I’ve got two baking sheets, which I baked together with the ventilate function. After 10-15 minutes they’re ready. Here they are…

They’re easy, crumbly, but still excellent, and one leads to another… In Sardinia, with the exception of my daughter who had them plain, we grown-up enjoyed them dunked in myrtle liqueur, but they’re perfect whit any kind of wine, even if similar to liqueur. Absolutely to try!
While my adventures in China and in the kitchen go on on my blog, I never stop thinking of you, following you and sharing with you recipes and experiences! Come and visit me!

Chef: CucinoinCina from VeganBlog

  1. wendy 15 October 2011 at 13:37

    Hi! I think I had them in Italy in the past, i remember they were excellent and as you rightly said, one leads to another! Thansk for sharing this, I can make them now

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