1 kg (35.27 ounces) flour
¼ Kg (8.82 ounces) sugar
125 g (4.41 ounces) margarine
60 g (2.12 ounces) baker’s yeast
3 dl (1/2 pint) milk
stick of cinnamon
Heat the milk and melt the sugar and salt in it. Mix the flour, margarine and the anise grain, until the dough is soft. Leave the cakes to ferment for 5 minutes or so and then put them in the oven.
After baked and cooled, grease with a brush their upper part with melted butter.
The anise and cinnamon are cooked for about 15 minutes in a litre (1.76 pints) of water, which after strained are going to be added to the mix.