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Step 1: Ingredients
100ml of olive oil
large pieces of lemon zest from a whole lemon (or equivalent amount of orange/clementine/tangerine zest)
1 tbsp aniseed (I couldn't get hold of any so used fennel seeds - I reckon you could also use fresh or dried rosemary for a different but equally yummy flavour combo)
1 tbsp sesame seeds
360g plain flour
20g fresh yeast*
80ml warm water
20ml anise (I used ouzo but use what aniseed flavoured alcohol you have to hand or increase the quantity of water)
pinch of salt
Beaten egg white and granulated sugar for finishing.
*My yeast comes in 50g blocks. So I used the other 30g to make my cardamon bread.
Mix together until you have a rough dough then turn out on to the counter. Flour the surface if needed then knead the dough until smooth and silky.
Place the dough in a large bowl, cover with cling film and a clean tea towel then leave for around an hour until it doubles in size.
Once the dough had risen knock it back down then break off walnut/golf ball size pieces.
Roll out each piece on a lightly floured surface to around 2-3mm thick, rough circles (as thin as you can basically).
Place each rolled out circle on to the baking sheet, brush with the egg white then generously cover with sugar.
Bake in the oven for 7-10 minutes (depending on the size of your oven and the number of baking sheets you have you will probably need to do this in batches). Keep a close eye on them. You want them to turn a rich brown colour and for some of the sugar on top to have caramelised.
Remove from the sheet as soon as they come out of the oven and leave to cool.