• 1 cup flour
  • 1/4 cup olive oil
  • 1/4 cup white wine
  • 1/4 sugar
  • OR 1/8 cup maple syrop
  • 1 tsp fennel seeds (optional)

DSC_0229TIny cookie crackers, great as a snack or as a treat. I decided to play around with the traditional recipe and see if using maple syrop would work. It’s incredible how one ingredient can change the taste and texture.  With maple syrop the ciambelle are not too sweet and they’re a little flakier.

With how easy these are to make you may as well make a batch of each and decide which you prefer. After eating too many of each my mind is still not made up.  I guess I’ll have to sacrifice myself and keep on eating both of them until I decide 🙂


How To

  • Knead all the ingredients together just until you have a uniform ball of dough.
  • Divide the dough into four equal portions
  • Roll each piece of dough into a thin logs (about the thickness of your pinky finger)
  • Cut each log into three equal sized pieces
  • Taking one piece at a time pinch the ends of that piece together to make a circle (doesn’t have to be perfect but you do want it to hold)
  • Lay on a parchment lined baking sheet
  • Preheat your oven to 425F, bake in the middle rack of the oven
  • Bake 9 minutes on one side then turn over and bake another 9 minutes or until golden brown
  • ***Baking time and temperatures may vary***
  • If you’re patient…I’m not…let cool and enjoy