Corzetti

Method

Cream the softened butter with caster sugar until pale and light. Beat in the egg yolks one at a time, then add the white wine gradually. In a separate bowl, combine the flour with aniseed, fennel seeds and salt. Fold the dry ingredients into the wet mixture until a firm dough forms, adding a little milk if needed. Knead gently until smooth, then rest for 30 minutes. Roll the dough to about 8mm thickness and cut into 5cm rounds using a fluted cutter or the traditional corzetti stamp if available. Press the stamp firmly to imprint the characteristic pattern. Place on a lined baking tray and bake at 180°C for 12-15 minutes until lightly golden and crisp.