Ingredients :
- 500 grams flour any but not strong bread flour. I used cheap plain
- 1 tsp salt
- 150 ml olive oil, extra virgin I used normal olive oil
- 200 ml cider you can use wine or lemon juice with water. The alcohol burns off so don't worry you can't taste it either
- 1 tsp or 2, i used 2...fennel seeds taste little like aniseed great breath fresher too
- 1 or any spices you want like garlic, onion powder etc
Method :
- . Mix the oil and cider together and either pour in breadmaker pan or mixing bowl. I used breadmaker then went on exercise bike lol
- In another bowl mix flour, salt & seeds/spices together and put in breadmaker then turn machine on dough setting and let run for 90 minutes. OR put dry ingredients except the fennel seeds/spices in the wet ingredients in the mixing bowl and mix to a rough mass. Dump the dough on a wooden board and knead for 5 minutes then half the dough and distribute the fennel seeds/spices add the other half dough and knead until all mixed together well.cover and rest for 30 minutes.
- Pinch walnut sizes ..I weighed each at 7-8g and roll in to thin sausage about 1/2" thick 4" long and shape into tear drop pressing edges together. Set aside on a wooden board. My hubby helped me do this bit as it was late and took a while. Cover to dry, if using breadmaker skip the cover part and if dough dries out you can keep it moist over steam, but not too long.
- When half way through dough put big pan water on to boil then drop them into the water for 30-60 seconds until they float to the top, This is proper italian way to make them shiny. Scoop out with slotted scoop and leave to dry.
- Pre heat oven to 200° & Line a baking tray with greaseproof paper and put them on a baking sheet. When cool put them in the oven middle shelf until golden brown for about 20 minutes.
- Enjoy with a brew, as a side with dips or on own. These are crispy and very moorish
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