WHITE WINE AND FENNEL SEEDS BISCUITS

Yesterday I baked some lovely fennel seeds biscuits:
. 1 cup sugar
. 1 cup white wine
. 1/2 cup extra virgin olive oil
. 1/2 teaspoon salt .
 2 teaspoons fennel seeds and flowers lightly grounded .
 about 4 cups plain flour
. 1 teaspoon baking powder
. sugar for finishing
Preheat the oven 180ºC. In a bowl mix together sugar, wine, olive oil, salt and 1 teaspoon of the fennel seeds. Sift flour and baking powder together and add to the remaining ingredients a little at a time mixing until you have a soft but manageable dough that comes away from the sides of the bowl. Have a little bowl prepared with some sugar and the other teaspoon of grounded fennel seeds and flowers. Cut walnut sized pieces from the dough and using your floured hands roll the balls into long shapes that are roughly about 10 cm long. Curl each into a round and pinch the ends so you have a ring. Coat each ring with the sugar and fennel mixture and arrange them on a baking tray lined with baking parchment. Bake for about 25–30 minutes or until the rings are golden.
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Ontem fiz uns bolinhos de sementes de funcho e vinho branco:
. 1 chávena de açúcar
. 1 chávena de vinho branco
. 1/2 chávena de bom azeite
. 1/2 colher (chá) sal
. 2 colheres (chá) sementes e flores de funcho ligeiramente trituradas
. cerca de 4 chávenas de farinha sem fermento
. 1 colher (chá) fermento em pó
. acúçar para finalizar
Aquecer o forno a 180ºC. Numa tigela misturar açúcar, vinho, azeite, sal, 1 colher do funcho. Ir juntando a farinha peneirada com o fermento até obter uma massa macia que se descola das paredes da tigela. Num recipiente à parte misturar o restante funcho com um pouco de açúcar. Tirar pequenas porções da massa e com as mãos enfarinhadas rolar pequenos rolos em cima de uma superfície enfarinhada, enrolar e juntar as pontas. Passar pela mistura de funcho e açúcar e colocar em tabuleiros cobertos com papel vegetal próprio de ir ao forno. Levar ao forno cerca de 25-30 minutos ou até estarem dourados.