Rosquillas — Spanish ring biscuits
Rosquillas are small Spanish ring-shaped biscuits — sometimes fried, sometimes baked, sometimes anointed with anise or sherry, sometimes plain — sold by the dozen at fairs, churches and bakeries across Spain. They are particularly associated with Saint Isidore's Day (15 May) in Madrid.
i. Origin & history
Rosquillas have been made in Spain since at least the medieval period. Each region has its preferred version: Madrid's rosquillas de Santa Clara, Galician rosquillas de anís, Andalusian rosquillas fritas.
ii. Ingredients
Makes 24 servings · scroll the side panel to adjust
- 3 eggs
- 200 g caster sugar
- 100 ml olive oil
- 60 ml sweet anise liqueur (or 1 tsp ground anise)
- Zest of 1 lemon
- 500 g plain flour
- 2 tsp baking powder
- Pinch salt
- 1 litre oil for frying
- Sugar for rolling
iii. Method
- Beat eggs with sugar 4 min until pale. Beat in olive oil, anise liqueur and zest.
- Fold in flour, baking powder and salt to a soft dough. Rest 30 min.
- Shape into small rings (4 cm wide, hole in the middle).
- Fry at 170 °C for 2 min per side until golden.
- Drain. Roll in sugar.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Rosquillas de Santa Clara (Madrid) are glazed with white sugar icing. Rosquillas listas are glazed yellow. Rosquillas tontas ("silly rosquillas") are plain. Galician anise rosquillas emphasise the anise.
vi. Common questions
What is rosquillas?
Rosquillas is spanish ring biscuits, from spanish & portuguese cuisine. They are particularly associated with Saint Isidore's Day (15 May) in Madrid
Where is rosquillas from?
Rosquillas is from the spanish & portuguese dessert tradition; the recipe and history are detailed above.
How long does rosquillas keep?
See the storage note in the Quick facts panel: 1 week airtight.