Savory Fennel Biscuits

These ring-shaped Italian biscuits are a delicious snack with tea or wine. The cooking method is similar to bagels -- boil and then bake. Despite the two-stage cooking process, these biscuits are simple to make. You may need to adjust the moisture quantities slightly depending on the flour. Black pepper or crushed chili can be used instead of the fennel and anise.

Makes about 25 biscuits.

Ingredients
250g strong bread flour
100ml white wine
75ml olive oil
1 tsp salt
2 tsp fennel seed
1 tsp anise seed

Method
In a large bowl, mix all ingredients. When you have a soft dough, knead dough on a clean surface until smooth and elastic, 3-5 minutes. Place dough back into the bowl and cover with a tea towel. Leave to rest 20-30 minutes.

Bring a large pot of salted water to the boil. Preheat oven to 200 degrees C.

Pinch tablespoon-sized pieces of dough and roll into a ball. Between your hands, roll ball into a 6-8 inch long piece. Join the ends of the length of dough by gently pinching and twisting them together. When you have five rings finished, place them in the boiling water. When the rings rise to the surface, remove with a slotted spoon and drain on a tea towel. Continue forming the dough rings and boiling them.

Place the rings on a lightly oiled baking tray and bake for 35 minutes or until lightly golden.

Cool and store in a sealed container.