Given the choice, I’d choose fresh berries over a slice of pie, pistachio gelato over a caramel cashew ice cream sundae, pizzelles over triple chocolate chunk cookies, a scone with jam over peanut butter-stuffed banana cupcakes covered in marshmallow cream and chocolate jimmies. Even as a child I requested the same chocolate bundt countless birthdays in a row; often to be dusted with powdered sugar.
Decadent desserts are splashed everywhere I look these days, on the Internet, TV and in print. Or maybe it only seems that way because in comparison, my personal taste is more Plain Jane than Top Chef.
For the record, I like fancy sweets. I even love them sometimes. They have their own (rather large) stack of recipes in my folder, lying in wait for an occasion that is appropriately grand.
But most of the time it’s a normal day, only the two of us, and I’m craving something I know will be great regardless of its simplicity. Take for instance these quick and easy, almost healthy, red wine (olive oil) cookies — biscuits actually, to be true to the recipe’s origins.
Perfect dippers for coffee, tea and milk. If you have it, nibble alongside a glass of sweet wine.
These not-too-sweet rings bake up dense yet soft, a texture reminiscent of unscotti The red wine imparts a unique flavor and a dainty purplish hue, while extra virgin olive oil provides that characteristic cakey interior and nicely crisped surface. Plain, but so much more.
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Notes:
An overly fruity or spicy extra virgin olive oil will yield a strong flavor — stick with a milder EVOO. [Nutrition bit: no butter means a drastic cut in cholesterol and saturated fat.]
Keep your fancy wine for a special evening; inexpensive wine is just fine here. I used cooking wine once and devoured them. [Nutrition bit: The antioxidant phytochemicals found in wine — shown to reduce risk of heart disease and certain cancers — are heat stable, meaning the benefits remain even after baking!]
When I think a sweet baked dessert can handle it, one of my usual substitutions is healthier whole wheat pastry for all-purpose flour. Sometimes a 50:50 combination of the two, sometimes entirely whole wheat pastry. This recipe can easily handle the latter substitution.
A dash of spice — say, cinnamon, nutmeg or cardamom — would add another layer of flavor.
Red (or White) Wine Biscuits [makes 16-24, depending on the size ring you make]
4 c all-purpose flour (swap in whole wheat pastry flour for some or all of the AP)
1 c granulated sugar
3 t baking powder
Pinch of salt
1/2 c + 1 T mild extra virgin olive oil
1/2 c + 1 T dry red wine, such as Zinfandel, Syrah or Cabernet Sauvignon (Sauvignon Blanc or Pinot Grigio for white wine biscuits)
Turbinado, sanding or more granulated sugar, for topping
Preheat the oven to 350° F. Line a large baking sheet with parchment paper or a Silpat baking mat.
In a large bowl, mix together flour, sugar, baking powder and salt. Add wet ingredients and stir until a soft dough forms — the mixture should clump together when you squeeze it in your hand. If it is still too dry, add a little more wine by the tablespoonful. (The mixing step is easily done by hand, but a stand mixer with the paddle attachment would make it a breeze.)
Divide the dough into small pieces, about the size of a golf ball. On a flat, unfloured surface like a cutting board or the counter top, use the palms of your hands to roll each piece into a 1/2″-thick rope. Don’t be afraid if the dough “cracks” as you roll — as long as it’s not crumbling (if it is, return to bowl and work in more wine), you can squeeze the dough rope together in your palm and then continue gently rolling. Pinch the ends of each rope together to form a ring. It might take a few meaningful pinches to get the ends to stick.
Dip one side of each biscuit in sugar, pressing gently to ensure sugar sticks, and place on the prepared pan. Bake about 15 minutes, until bottoms are golden. Cool completely on a wire rack. Store in an airtight container for up to 1 week.
Can be frozen in a ziploc bag or plastic container after baking, and taken from the freezer as needed. Let biscuits come to room temperature before serving.
Adapted from Broxholm Road
Sounds exotic. Love the idea and the corks with the pinkish hue.
I’m totally intrigued by this idea! I’ve never thought of adding red wine to a baked good… I’m so curious! I love that purplish hue you mentioned- makes it so pretty!
Oh, I like this idea ! I would never think to add wine to cookie actually, even if rum is added sometime to cake batter and such.
And I totally agree, plain is sometime the best.
oooo. wine and olive oil. never would have thought of that. thank you for the combination inspiration! cathy.
What about substituting regular whole wheat flour?
@Soma: Aren’t the corks great? I have quite the collection going, many of which are displayed in a glass Ball jar.
@Chelsea: I never thought of it either until I saw the recipe on Broxholm Road. Sometimes the great ideas are right there without you noticing it. Then someone points it out, and “oh yeah?!!”
@Vanille: Here, here! It’s helps that I’m easy to please, too.
@Cathy: Happy to have inspired! Thanks for stopping by and saying hello, Cathy. Your site and photos are inspiring.
@Dad and Sandy: Thanks for bringing that up! For sweet baked goods I generally opt for whole wheat pastry over regular whole wheat flour, because of its fine texture and lower percentage of protein (therefore less gluten development). You could use regular ww flour, but the resulting product will taste a little more like wheat and be a bit more crumbly and dense. Typically I reserve regular ww in substitutions for breads, quickbreads, muffins and even waffles or pancakes sometimes. Cookies and things that are more “dainty,” I almost always go for ww pastry flour — much closer to AP flour.
We love biscuits – not a cookie, not a cracker, perfect for a snack alongside a drink… The trouble is taking the time to make them and have them around!!! This recipe looks delicious and your picture with the wine corks is awesome!
They do look lovely. Also, good to know the difference between the different flours.
Biscuits sound lovely. Not too sweet, but just perfect.
Oh my gawd I’m in love! Since I have a “girls night” coming up in a couple of weeks and we all really appreciate red wine (and I have half a bottle left over from a recent snow storm where I was snowed in with the roommate), I think I have to make these!
I’m with you – in a lot of cases, simple is better, though in some, over-the-top outrageous is perfectly acceptable.
And these look like a little of both. Perfect for any occasion, right?
@UrMomCooks: I promise you that these are simple as simple can be to make. I’ve made larger batches and frozen containers full of them for months — easy to snatch and eat! Great for portion control, too.
@Jane: Thanks, Jane! Even Dan, with more sweet teeth than most people, enjoyed these. At least he said he did…
@Lindsay: Two Lindsay/Lyndsey-s in a row… and spelled completely different. That’s a first, ha! Thanks for stopping by to comment.
@Lyndsey: Leftover wine to the rescue! Don’t you love those lonely bottles in the fridge? Because these aren’t too sweet, and they might not satisfy the sweet taste some people assume a “cookie” should have, you might want to dip yours in the granulated sugar. Granulated will stick better, giving the biscuits a slightly more sweet taste overall. Or go for broke and make the recipe as is — your call. Enjoy!
@Rich: Perfect for *any* occasion, yes.
The corks are fab. Love this recipe too. I’m with you on the plain vs the fancy – give me a scone,cream and jam anyday or one of these red wine biscuits.
Bought some whole wheat pastry flour today. Now just have to remember to set aside some wine!
Ha, that shouldn’t be a problem — there’s always a half-drunk bottle of something in the refrigerator door!
These were awesome, thank you so much!
Check mine out… http://ringr.wordpress.com/2011/01/26/red-wine-biscuits-cookies/
I’m going to a very large, outdoor wine festival this weekend and was looking for a cracker/cookie pallet cleanser. But, not just any cracker, I want to make these in O’s so I can string them on a necklace to be able to easily walk around with them. Hoping these will be able to stand up to that. I didn’t think it would be this hard to find a recipe for these, but SO glad I found yours!
@Midwestern Plant Girl: These will definitely tolerate being hung on a string, and while they aren’t too sweet to begin with, you could probably taper down the sugar to 3/4c or less if desired. Hope you enjoy them as much as I do!