Roccalbegna cookies

ROCCALBEGNA COOKIES 2_19269 INGREDIENTS for 4 PERSONS 650 g flour, 80 g of water, 130 g of milk, 30 g salt, 10 g of olive oil, 40 g butter, 60 g fat, 20 g of aniseed, 3 pinches of pepper, 1/2 cube of yeast Pour the flour on the work surface, place the lard and butter, milk, yeast melted in a little warm water, water, oil, pepper and salt and anise seeds. Knead all the ingredients until mixture is homogenous. Cut off small amounts of dough and knead with your hands to get? ', the cords tips forming Donuts and tuffatele in boiling water for about 1-2 minutes. When rising to the surface, drain and place them one at a time, spaced between them in an ovenproof plate lined with parchment paper. Bake in the oven already warm in 200° for about 30 minutes. Cookies are preserved in a glass jar or in a bread bag, provided ' sheltered from humidity. Excellent even after storage in freezer