Today we share with you a classic recipe suitable for an antipasto or an aperitif at home: savoury aniseed biscuits
One glass of white wine
One and a half glass of Extra Virgin Olive Oil
100 gr of lard (1/2 cup)
50 gr of butter (1/4 cup)
250 ml of water (1 cup)
250 ml of milk (1 cup)
50 gr of aniseeds (1/4 cup)
4 teaspoons of salt
½ square of fresh brewer’s yeast (12 grams)
1 kg of flour (8 cups)
Boil the white wine and put the aniseed to macerate for about 1 hour. Drain the wine and store the aniseeds.
From the cup of water, remove one glass, warm it up and let the brewer's yeast dissolve.
Mix the remaining water, milk, olive oil and heat slightly; melt the lard and butter.
Make a heap with the flour on a wooden pastry board and make a deep hole in the middle. Put the freshly made mixture in the centre, add the aniseeds, the eggs and the glass of water with the melted yeast. Mix well and add the salt. Continue stirring until the dough is firm.
Leave to rest for half an hour covered with a cloth.
Bring a large pot of salted water to the boil.
In the meantime, on a wooden pastry board, take a piece of the dough and form sticks about 1 cm thick; take the ends and close them towards the centre to form a sort of bow or close them like a doughnut.
Once the water boils, throw 2 or 3 biscuits at a time until they come to the surface, drain them with a skimmer and place them on the wooden board or on sheets of baking paper to dry them.
When they are dry, transfer them to a baking tray covered with baking paper and bake them at 200° C (400F) in a static oven for 35/40 minutes or until golden brown. Place them on a grill to cool.
Enjoy the aniseed biscuits still warm or cold with a glass of our Vermentino/Chardonnay.