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!

Image: Facebook/Anton B. Dougal


  • 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


  • 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.