These round, bite-size cookies called rosquitas are crispy and they crumble in your mouth. They are slightly sweet with a hint of aniseed and with a beautiful golden brown color that makes you want to eat them all. Their small size makes them a great accompaniment for a cup of coffee or tea, or you can also do what many limeños (people from Lima) do: carry a bag full of them to nibble on while on the go.
In Peru people usually buy these delicate cookies in any bakery or grocery store, but of course you can make them at home with great results. They take a while to prepare because the dough needs to rest in the fridge for at least two to three hours. However, if you have a great dose of patience and want even more tasty rosquitas, refrigerate the dough overnight before baking. The cookies will come out perfect. Follow the instructions carefully and you will be rewarded with a tray of lovely cookies. Keep them in a tightly sealed tin for a few days, unless you can’t resist the temptation and eat them all at once!
- 3 cups flour
- 1 cup confectioners´sugar
- ½ teaspoon salt
- ¾ cup shortening, melted
- 1 teaspoon aniseed
- ¼ cup water
- Sift the flour, sugar and salt in a bowl and make a well in the center. Add the shortening, aniseed, and ¼ cup water. Knead with your hands until the mixture forms a soft dough. Cover with a cloth and let it rest for 15 minutes.
- Divide the dough into several pieces the size of a walnut. Divide each in half and roll with your hands to make two ropes of about ½ inch wide. Join the ends of two ropes and intertwine, making a braid. Finally, seal the ends to make a ring shape The size of the rosquitas should be between 1-3 inches.
- Place the rosquitas on a greased and floured baking sheet (or Silpat). Put in the fridge for two hours (or overnight). Preheat the oven to 325°F, and bake the rosquitas for 15 - 20 minutes or until they are lightly golden. Cool on cooling racks.
- Store in an airtight container.