Wine Cookies

Did you forget to finish your glass of wine yesterday and it has lost its sparkle overnight? Before washing it down the sink, consider using it in cooking, or even baking. You’ll be surprised how much goodness it can still create.

I remembered this old recipe a couple of days ago when I found an unfinished bottle of honey-wine in the fridge that my family seemed to have lost interest in. It’s good to dust off these long-forgotten recipes from time to time, especially if they’re so uncomplicated, and fun to do. This particular one has another plus side – it only uses 4 very basic ingredients including the leftover wine.

Wine Cookies

250 g unsalted butter or margarine
250 g fine pastry flour
5 tablespoons leftover wine
vanilla and/or confectionery sugar for coating

Method:

In a large mixing bowl cream the margarine, the flour and the wine together until smooth. Cover and let stand in a cold place for an hour.

Line a baking tray with a piece of baking parchment. In a small bowl or on a plate mix the confectionery and vanilla sugar.

Dust a rolling board and your hands with flour. Transfer the dough onto the board and divide into two parts. Form two balls and roll each one out until it is about ½ cm thick. Remember to dust the board and your hands with more flour whenever the dough starts sticking.

Cut out cookies of different shapes and lay them on the baking tray. Don’t discard the cut-offs, as they can be kneaded together and rolled out again to make more cookies. You can get creative and invent your own shapes or figures. I myself was happy to just use my cutters.

Bake in the oven at 190ºC for 7 – 10 minutes or until golden brown.

Take the baking tray out of the oven and transfer on a cooling mat. While still warm, take the cookies one by one and coat them in the sugar.

I forgot about the time when I was baking the second batch, and the cookies stayed in the oven for a little longer (15 minutes perhaps?) It proved to be no disaster though, as they came out crispier – and a bit darker in colour (as seen in the photo above, right).

Serve warm or cooled down, ideally with your favourite brew.

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I was amazed at how the cookies grew during the baking process, and what a complex, puff texture they got. No doubt, the wine acts as a powerful raising agent. Not to mention the taste and smell of the end product 😉

Wine Cookies

A wonderful Sunday breakfast or a yummy snack, don’t you think?

2 thoughts on “Wine Cookies

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