In the bowl of an electric mixer fitted with the paddle attachment, mix together the red wine, vegetable oil, and sugar.

Add the flour, baking powder, and fennel seeds and knead well.

Divide the dough in small pieces and roll them into ropes about 1 cm (1/2”) thick. Cut these ropes into segments approximately 15 cm – 6” long. Join the ends of the segments by forming a drop-like shape and press lightly with your finger.

Coat the cookies with granulated sugar and put them on a baking tray lined with baking paper.

Bake in a pre-heated oven at 170°C – 340°F for 15 minutes.

Let them cool down completely and enjoy!