Oh my grandparents used to love these, dipped in a mug of tea or coffee. My mother on the hand uses them to make pudina when she is short of bread. In our household, they are not a popular item, but hey that doesn’t mean we shouldn’t share the recipe!
- 15g fresh yeast or dried yeast
- 150m-175 ml water
- 400g plain flour
- pinch of salt
- 50g butter
- 1 – 1 1/2 tsp crashed aninseed
- 200g castor sugar
HOW TO PREPARE
- Cream the yeast in water, sieve the flour and salt into a bowl, rub in the butter and add the sugar and ainseed.
- Make a well and add the yeast and water (at least 150ml water but adjust this quantity to the flour).
- Bring the mixture together, then turn on a work surface and knead until you have a pliable bread like dough.
- Return to bowl and prove in a warm place covered, until doubled in bulk. This will take longer then bread as the sugar retards the rising.
- Return the dough to work surface, knead briefly.
- Form into 4 elongated cakes and bake on a tray at 200c/400f/gas6 until cooked through, approximately 20 mins.
- Allow to cool overnight, cut each cake into thin slices lay out on a try and bake at 180c/ 350f/ gas4, until crisp and golden checking frequently that they do not burn. Then, cool on a wire rack.