Thursday, January 29, 2009

Rosquillas with Anisette

My grandma Antonia was an artist. She cooked like a chef, knited from the scratch, sewed and embroidered fastastically well. Unfortunately I grew up in a different city so I couldn't learn a lot from her. However, she always had these at home. As it comes out, my little girl really loves to eat them, so here they are. They are quick and easy to make, with ingredients that everybody usually has at home.

Rosquillas with Anisette
31 rosquillas

  • 6 tablespoons olive oil
  • 6 tablespoons sugar
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 tablespoon water
  • 2 tablespoon sweet anisette (liquor)
  • 26 tablespoons flour aprox.
  • oil to deep fry
  • Powdered sugar to dust
  1. Beat eggs with sugar, baking powder and water.
  2. Add the cold oil. Keep beating. Put the anisette in.
  3. Add the flour until you have a soft mixture.
  4. With well floured hands, form the rosquillas.
  5. Dreep fry them in hot oil.
  6. Dust with powdered sugar.