Portuguese Dry Rings Rosquilbas Secas Recipe

Name: Portuguese Dry Rings Rosquilbas Secas
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: Serves 1 or more
Ingredients: All Purpose Flour; 1 cup (200g) granulated sugar; 2 large eggs; Butter; 1 teaspoon baking powder; Lemons, Rind Of

Experience the authentic taste of Portugal with these irresistible Rosquilhas Secas! This treasured family recipe yields twice-baked cookies with a delightfully tender crunch. A perfect balance of sweet and subtly lemony, these delightful rings are surprisingly easy to make. No time to roll them all out at once? No problem! Simply chill the dough and bake whenever you're ready.

Prep Time 30 mins

Cook Time 150 mins

Calories 1427.5 kcal

Protein 48g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Portuguese Dry Rings Rosquilbas Secas

All Purpose Flour
1 cup (200g) granulated sugar
2 large eggs
Butter
1 teaspoon baking powder
Lemons, Rind Of

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How to Make Portuguese Dry Rings Rosquilbas Secas

In a mixing bowl, beat 2 large eggs and 1 cup (200g) granulated sugar together for 2 minutes until light and fluffy.
Add the zest of 1 lemon, 1/2 cup (113g) softened unsalted butter, and 1 teaspoon baking powder. Beat until the butter is fully incorporated.
Gradually add 3 cups (375g) all-purpose flour, mixing until a smooth dough forms.
Cover the dough tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
Preheat your oven to 350°F (175°C).
Remove the dough from the refrigerator and let it sit at room temperature for 10-15 minutes to soften slightly.
Using a spoon or a small cookie scoop, scoop out walnut-sized pieces of dough (approximately 1 tablespoon each).
Roll each piece of dough into a 1/2-inch thick rope, about 6 inches long.
Press the ends of the rope firmly together to form a ring.
Gently stretch the ring to slightly open the center hole.
Place the rings on an ungreased baking sheet, leaving 1 1/2 inches between each cookie.
Reduce oven temperature to 300°F (150°C). Bake for 20 minutes, or until the rings are lightly golden.
Once all cookies are baked, transfer them to a large baking sheet. Arrange them in a single layer, or pile them up slightly if necessary.
Reduce the oven temperature to 150°F (65°C). Return the cookies to the oven for 30-40 minutes, or until they are crispy and golden brown. Let them cool completely on a wire rack before serving.