Components
- 2 1/4 cups (tea) of wheat flour
- 100 grams of butter
- 1⁄2 cup of tea with milk
- Half a teaspoon of salt
- 1 tablespoon of baking powder
- fennel seeds as desired
- One gem for cleaning with a brush
- grease with butter and wheat flour
Setup phase
- In a bowl, combine the flour, butter, milk, salt, and baking powder, then mix using your hands. Move the dough to a floured surface and knead it gently until it becomes smooth. Wrap the dough in plastic wrap and refrigerate for a minimum of 30 minutes.
- Set the oven to 180°C (moderate heat). Grease two large baking trays with butter and dust them with flour.
- On a floured surface, roll out the dough with a rolling pin until you achieve a rectangle approximately 20 cm in length and your desired width, since the sticks will be sliced into strips measuring 20 cm by 0.5 cm. Sprinkle fennel seeds over the dough and roll again to press them in. Brush the dough with egg yolk.
- Using a pizza cutter or a knife, slice the dough into strips that are 0.5 cm wide and 20 cm long. Twist each strip to form a spiral shape.
- Place the dough in the baking pans, ensuring there is a gap between each portion to prevent them from sticking during baking. Bake in the oven for 15 minutes or until the sticks turn golden brown.
- Take the baking sheets out of the oven. Once the cookies have cooled, place them in a lidded container.
