About this recipe:This is an old Italian recipe for the traditional hard, ring-shaped crackers. Yes, it makes a lot but you can give them away as gifts (or make half the recipe but use the same amount of yeast and eggs). They are excellent with wine and cheese, and make good teething biscuits if you leave out the fennel seeds. Ciao!
Makes: 8 dozen crackers
1 heaped tespoon (about 7g) dried active baking yeast
50g butter or cooking margarine
1 1/2 tablespoons caster sugar
1 tablespoon salt
2.25kg plain flour, divided
45g fennel seed
4 tablespoons water
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
In a small bowl, dissolve yeast in water. Let stand for 5 minutes.
In a large bowl combine butter, sugar, salt and egg. Add yeast mixture and 1/2 of the flour and mix until smooth. Stir in the remaining flour and the seeds. Mix in additional water as needed to make a stiff dough.
Turn dough out onto a lightly floured surface. Knead well. Place dough in a lightly oiled bowl, and turn once to coat surface. Cover with a damp tea-towel and place in a warm spot to rise for about 1 1/2 hours.
Roll dough into short ropes about 1/5cm thick. Join ends to form circle shape. Set aside to rise for a few minutes.
Preheat oven to 180 C / Gas 4.
Fill a large saucepan half full of water; bring to the boil. Drop dough pieces into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of greaseproof paper.
Bake at 180 C / Gas 4 on a lightly greased baking tray, turning a few times during baking until medium brown and crisp.