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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 20 |
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Crisping time in the oven not included in baking time. Ingredients:
1 (1/4 ounce) packet yeast |
1 1/4 cups water, warm (110f) |
1 teaspoon sugar |
2 cups semolina |
12 ounces butter |
1 1/2 teaspoons baking powder |
1 tablespoon mahleb (powdered) |
1 tablespoon anise |
1 tablespoon fennel seed |
1/2 tablespoon black caraway seed (kalonji) |
Directions:
1. Mix yeast, warm water, and sugar; set the mixture aside.
2. Put the remaining ingredients into a large bowl and mix.
3. Add the yeast mixture and mix well.
4. Cover the bowl with a cloth and keep in a warm place for 1 hour.
5. Preheat the over to 350°F
6. Roll the dough into balls 11/4 inches in diameter.
7. Start with 15 pieces and leave the rest of the dough covered to prevent drying.
8. Roll the ball into a finger shape four inches long.
9. Bring the ends together so they overlap and pinch them together so you end up with a ring shape.
10. Places them 1/2 inch apart on a cookie sheet.
11. Bake for 40 minutes until they are golden brown.
12. When the cookies are done turn off the oven and leave the cookies in it for an hour to become really crispy.
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