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Ingredients:
280g plain flour
100ml red wine
90ml olive oil
75g sugar, plus extra for dipping
1 tsp baking powder
Pinch of salt
Method:
In a bowl mix the wine, oil, sugar, baking powder and salt. Add the flour a bit at a time, mixing in between each addition. Once all combined knead the dough with your hands. You should end up with a soft dough. Roll into a ball and leave to rest for 20 mins.
Preheat over to 180⁰c, line 2 baking trays with parchment paper.
On a clean work surface break off pieces of the dough and roll into thin ropes, cutting off each piece into 6-inch lengths, then bring the ends together to form a ring shape, dipping this into the sugar and then placing on the prepared baking tray. Repeat using all the dough. Leave a little space in between each cookie.
Bake for appx. 18-20 mins, until golden and firm to touch.
Gaby Van Clarke
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
