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Red Wine Sesame Biscuits

Red Wine Sesame Biscuits

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
IRENED

IRENED

These biscuits are crunchy and not too sweet. I like to use a soft red wine for these delicious sesame coated treats.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 55 kcal
  • 3%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
  2. In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the egg, oil and wine all at once and mix until well blended. Let the dough rest for 5 minutes. Roll the dough into log shapes and cut into irregularly shaped 1 inch slices. Roll each piece of dough in the egg white and then roll to coat with sesame seeds. Place cookies at least 1 inch apart onto the prepared cookie sheets.
  3. Bake for 25 to 30 minutes in the preheated oven, until lightly browned. Turn the oven off and leave the cookies inside to crisp. These cookies will keep for weeks in an air tight container.
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Reviews

Dianemwj
25

Dianemwj

8/22/2007

This recipe suffers from a problem I have found to be all too common on this site: Vague instructions. The recipes says to roll the dough into log shapes. How many? 2? 4? 10? Then it says to cut these logs into 1 inch slices in an irregular shape. What sort of shape? Octagonal? Trapezoid? or does it mean to cut on the diagonal as in biscotti? I rolled the dough into 2 logs about 12 inches long. Then I sliced it into one inch slices on the diagonal. This gave me 17 biscuit/cookies. Anyone who manages to get 48 pieces from this recipe has my admiration. The pieces would be microscopic if I did it. These came out tasting pretty good, but I am rating this recipe 2 stars due to the inexact instructions........Aug, 22nd I had to re-think my rating of this recipe. Even though I still think the instructions are ambiguous, the cookies are strangely addicting. My husband and I can't stop eating them. Will definitely make these again. Soon.

enterprise01
11

enterprise01

5/1/2008

Strange but likeable. I used a Cabernet in this and the biscuits turned out to be a grayish color that's not very appealing. Next time, I'll add a little red food coloring. I agree with other reviewers that the instructions were vague. I ended up rolling the dough into 3 logs and then sliced it, kind of like small biscotti. I got about 36 biscuits out of it. When these finished cooking at 30 minutes, I took one out of the oven and tried it. That was a mistake. They really need to stay in the oven to cool to get that crispness on the outside. Don't eat them until they are completely cool -- they don't taste very good when they are warm. After sitting in a tin all night, they were quite good today and made a great afternoon snack. I'll be taking a few with me for lunch every day -- they make a nice complement to soup, salad, and chicken or tuna salad. It's a nice change from bread or dry crackers.

HOWLOW
10

HOWLOW

7/16/2004

Very good recipe. Easy to make and, as advertised, the cookies are crunchy and lightly sweet. For those that may want to try it out: I didn't toast the seeds prior to coating the cookies and it worked fine: seeds toasted during the baking period. Also, skipping the egg white worked fine: seeds stuck to cookie dough with no problems.

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