Fennel and Chili Rings

Name: Fennel and Chili Rings
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Ingredients: 500 g Type 00 flour; 115 g white vegetable oil; 1 tsp instant yeast; 1 tbsp fennel seeds; 2 tsp crushed chili flakes; to taste olive oil (for dough and brushing); 400 to 500 ml water

Inspired by Italian fennel and chili ring cookies, these crisp, dry cookies are ideal for pairing with drinks or serving as an appetizer.

2h 30m

Easy

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Ingredients

Type 00 flour 500 g

white vegetable oil 115 g

instant yeast 1 tsp

fennel seeds 1 tbsp

crushed chili flakes 2 tsp

olive oil (for dough and brushing) to taste

water 400 to 500 ml

Instructions

Kneading the dough

Mix the flour and vegetable oil in a bowl, rubbing together until the mixture resembles breadcrumbs. Add the yeast, fennel seeds, and chili. Add the olive oil and enough water (400-500 ml) to form a smooth but non-sticky dough. Turn out onto a floured work surface and knead gently.

Shaping and proofing

Divide the dough into small pieces and roll each into a 15 cm long strip. Shape into rings, pinching the two ends together to seal. Place on a non-stick baking sheet and lightly brush with olive oil. Cover with a cloth and let rise for 1 hour at room temperature.