5 Eggs
2 ts Vanilla essence
1 ts Caraway seeds
5 tb Rum or Anisette or similar
-liqueur
1 kg Plain flour; (2lb)
2 ts Baking powder
200 g Caster sugar; (7oz)
200 g Unsalted butter; melted
-(7oz)
150 ml Milk; about (1/4pint)
1 Egg; beaten, to glaze
Beat the eggs thoroughly, and add the vanilla, caraway seeds and rum
or liqueur.
Sift together the flour and baking powder and gradually add to the egg
mixture with the sugar, melted butter and enough milk to make a dough
that can easily be rolled out.
Brush two or three baking sheets with oil.
Preheat the oven to 190C, 375F, gas mark 5.
Roll out the dough to a thickness of about 5mm (1/4inch) on a lightly
floured surface and cut into rounds with an 8cm (3inch) cutter.
Lay the rounds on the baking sheets and brush with beaten egg.
Bake in the oven for about 15 minutes or until golden brown.
Cool on wire racks and serve with Vin Santo, or other sweet wine.
Yields
1 servings