Fennel taralli biscuits
- November 2017
- Makes about 25
- Hands-on time 35 min, plus resting and cooling
Fennel seeds and white wine is used to create these savoury biscuits. Serve sprinkled with salt or wrap them up for edible Christmas gifts.
- 2.6g (0.4g saturated)
- 7.7g (0.1g sugars)
Per biscuit (for 25)
- 250g plain flour
- 1 tsp fine salt
- 80ml extra-virgin olive oil
- 100ml dry white wine
- 2 tsp fennel seeds
- Mix the flour and salt together in a large bowl. Add the oil and white wine and bring together with a spoon, then use your hands to form a smooth dough.
- Knead on a clean work surface for 5 minutes until the dough is pliable and starts to spring back when you press in your finger (it will be quite a stiff dough).
- Knead in the fennel seeds until evenly distributed. Put the dough in a lightly oiled bowl and cover with cling film. Leave for 30 minutes to rest.
- Heat the oven to 200°C/180°C fan/gas 6. Squeeze off a walnut-size piece of dough and roll it into a sausage shape about 0.5cm thick. Roll to thin the ends a little, then cross them over in a loop shape and lightly press the ends together. Put on a baking sheet lined with non-stick baking paper. Repeat with the remaining dough.
- Bring a large pan of water to the boil. Add about 5-10 taralli at a time to the boiling water and cook for 2-3 minutes or until they float to the top. Remove from the water with a slotted spoon and put back on the lined baking sheet. Repeat with the other taralli.
- Once you’ve boiled them all, bake in the oven for 25-30 minutes until golden and hard. Leave to cool; they’ll harden further once cooled. Serve sprinkled with extra salt or gift wrap.
These savoury Italian biscuits will keep in a sealed container for up to 2 weeks.
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