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Canistrelli
Makes around 30
| prepPreheat oven to 175°C / 350°F | ||||||
| prepLine a baking sheet with greaseproof paper | ||||||
| 275 g / 9.7 oz plain flour | Mix flour, sugar & baking powder | Pour wet into dry, mix with fork, add wine until soft dough | Roll out to 1 cm thick on floured surface | Cut into 2 cm strips, then diagonally into diamonds | Transfer to sheet, brush with water, sprinkle sugar | Bake 175°C / 350°F, 25–30 min, turn halfway, until golden |
| 100 g / 3.5 oz caster sugar | ||||||
| 1 teaspoon baking powder | ||||||
| 1/4 teaspoon salt | Combine salt, oil, liqueur, vanilla, aniseed & 3 tbsp wine | |||||
| 60 ml / 2 fl oz olive oil (not extra-virgin) | ||||||
| 2 tablespoons anise-flavoured liqueur (e.g. pastis, ouzo) | ||||||
| 1/2 teaspoon vanilla extract | ||||||
| 1/2 teaspoon crushed aniseed or pinch of ground star anise (optional) | ||||||
| 5 tablespoons white wine | ||||||
| water | ||||||
| granulated sugar | ||||||
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