Take a trip to the Iberian Penisula with Daryl and me! (Areas of Greece, Turkey, Spain) Today we made « biscochos » or « roscas ». These little wreath shaped cookies are kosher (no dairy) and can be made gluten free by using almond flour in place of all-purpose flour.
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This is yet another foolproof and simple Jewish recipe by Daryl. My family has come to look forward to my baking times with Daryl because the results are always delicious! In the past we made rugalech, hamantaschen, challah together. (It’s all on the blog shapeupfridge.com) Hopefully next we make Babka- stay tuned!
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Below is the recipe for Biscochos. The cookie traveled to Mexico so Mexicans may find this familiar. Top the cookies with anything from sesame seeds, sprinkles, nuts or cinnamon sugar. Careful they are addicting! especially with tea nearby.
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Biscochos by Daryl
Ingredients (makes about 50)
- 3 cups flour
- 1 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 3 eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla
- 1 tsp. Cinnamon (optional)
- 1 tsp. Orange zest (optional)
- 1 egg for egg wash
- Cinnamon sugar, sesame, or sprinkles for topping
Directions:
- Mix the flour, sugar, salt and baking powder together in a bowl.
- In a separate large bowl, mix the 3 eggs, oil, vanilla, cinnamon, and orange zest, if using.
- Then in two batches, mix all the dry ingredients into the wet ingredients. Work the dough to form a loose dough. Then refrigerate dough for at least 30 minutes.
- Take off a small piece of dough and roll into a rope. Cut 12 slots and then cut into a strip. Form a circle and pinch together. Repeat with remaining dough, keeping in fridge until ready to roll. The dough may come apart when rolling- just push it together. It’s forgiving. You may find the dough oil-y and that’s okay. It bakes up and does not taste or feel greasy. Trust me!
- Place on a parchment lined baking tray. Mix 1 egg with a fork for egg wash. Brush cookies with egg wash and then sprinkles of choice.
- Bake at 350 F for 18 minutes. Put the tray in the middle rack of the oven for even browning.
More Jewish Recipes By Daryl:
Biscochos by Daryl
Ingredients
Ingredients (makes about 50)
- 3 cups flour
- 1 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 3 eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla
- 1 tsp. Cinnamon optional
- 1 tsp. Orange zest optional
- 1 egg for egg wash
- Cinnamon sugar sesame, or sprinkles for topping
Instructions
Directions:
- Mix the flour, sugar, salt and baking powder together in a bowl.
- In a separate large bowl, mix the 3 eggs, oil, vanilla, cinnamon, and orange zest, if using.
- Then in two batches, mix all the dry ingredients into the wet ingredients. Work the dough to form a loose dough. Then refrigerate dough for at least 30 minutes.
- Take off a small piece of dough and roll into a rope. Cut 12 slots and then cut into a strip. Form a circle and pinch together. Repeat with remaining dough, keeping in fridge until ready to roll. The dough may come apart when rolling- just push it together. It’s forgiving. You may find the dough oil-y and that’s okay. It bakes up and does not taste or feel greasy. Trust me!
- Place on a parchment lined baking tray. Mix 1 egg with a fork for egg wash. Brush cookies with egg wash and then sprinkles of choice.
- Bake at 350 F for 18 minutes. Put the tray in the middle rack of the oven for even browning.
