Once more I decided to publish a very special recipe. These Rosquillas are typically baked and eaten during the Easter time in Cadiz. Similar recipes are found in other places around the country. My neighbours used to bring these over to us every year, in the same way they would bring Pestiños for Christmas.
The recipe is quite simple and does not take too long to make. The texture reminds of a biscuit but the flavour brings in those strong anis seeds. If you do really like anis seeds you can go with putting in ¾ or a whole teaspoon.
If you just want a taster, the quantity below is just about right. Since they are not too sweet and go really well with tea, I would suggest making double the amount right away!
- 30 ml olive oil
- 1/2 lemon peel
- 1/2 tsp anis seeds
- 1 medium-sized egg
- 80 g sugar
- 1 tbs honey
- 200 g white sifted flour
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
Place a pot on low heat and add the olive oil and lemon peel. Leave to gently fry for about 5 minutes.
Take the pot from the fire and immediately add the anis seeds. Place a lid on the pot and leave aside to cool down for a couple of minutes.
Use a large bowl to whisk the egg with the sugar for about 1-2 minutes.
Add the honey to the warm pot with oil. Then leave to completely cool down to room temperature.
Take the lemon peel out of the pot and pour the remaining mixture of oil, honey and anis seeds into the beaten egg. Also add the flour, cinnamon and baking powder. Mix well to create the dough. Make a ball of the dough, cover in plastic foil and place in the fridge for one hour.
Heat the oven to 180 degrees Celsius and prepare a large oven tray with baking paper.
Divide the dough into 12 pieces and make long sausage rolls of each piece (15cm long). Stick them together at the end to form a circle and place on the tray.
Bake for 10 min until lightly brown and then allow to cool down before eating.