Sweet wine biscuits recipe

Sweet Wine Biscuits recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable Sweet Wine Biscuits recipe, a delightful treat that combines the richness of wine with the comforting crunch of biscuits. This recipe is perfect for those seeking a unique twist on traditional biscuits, as the addition of sweet wine adds a subtle yet delicious flavor. With just a handful of ingredients and a simple preparation process, these biscuits are a quick and easy option for any baking enthusiast. The result is a batch of golden, slightly sweet biscuits that pair beautifully with a cup of tea or coffee.

Keywords: sweet wine biscuits, recipe, unique twist, simple preparation, delicious flavor.

sweet wine biscuits recipe details

Sweet wine biscuits recipe, recipe Rating: 4.6
Number of votes:105 

Ingredients

350 g	plain flour
225 g	sugar
110 g	ground almonds
½ tsp	bicarbonate of soda, baking soda not baking powder
½ tsp	cream of tartare
110 g	butter, unsalted, at room temperature, cubed
2 large	eggs
4 tbsp	cream sherry or sweet red wine
	icing sugar, to dust

Instructions

Preheat oven to Gas Mark 4, 350°F, 180°C and heat a baking tray in it.

Add all dry ingredients to a large bowl and mix together thoroughly. Add butter and rub in with fingertips until the texture resembles fine breadcrumbs.

Measure out sherry or wine into a small bowl and whisk together with the eggs. Pour into flour and and mix well into a ball. If the dough fails to come together, add additional wine or sherry one teaspoon one at a time and mix until the ball forms. If too wet, add a teaspoon of flour and mix again.

Pinch off a portion of dough and roll into a ball about the size as a golf ball. Flatten out with ball of hand to a round about ¼ or 6mm thick. Alternatively, roll out all the dough on a lightly floured surface with a rolling pin to same thickness and use a 2 inch, 50mm biscuit cutter to cut out rounds. Press excess together and roll out to cut add additional biscuits. Place biscuits on the heated tray – carefully as it will be quite hot – and arrange with space between them.

Bake for 12-15 minutes until light golden.

Remove from oven and allow to cool on a wire rack. Dust with icing sugar and store in an airtight container. Serve with tea or coffee for an afternoon treat. The number of biscuits made will depend on size but should produce at least 16.

Options: there is a spiced version of this biscuit. Simply add 1 tsp dry ginger and 1½-2 tsp mixed spice with the other dry ingredients and continue as before.

About the recipe:
A similar biscuit was a much loved childhood delight but the recipe died with the person who made them. This is the nearest to it I ever found.

Preparation time:
ca. 20 min
Resting time:
ca. 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a