Ingridients
15g fresh yeast or dried yeast
150m- 175 ml water
400g plain flour
pinch of salt
50g butter
1 - 1 1/2 tsp crashed aninseed
200g caster sugar
Method
Cream the yeast in water, sieve the flour and salt into a bowl,
rub in the butter and add the sugar and ainseed
make a well and add the yeast and water
at least 150ml water is used but adjust this
quantity to the flour, bring the mixture together,
then turn on a work surface and knead until you have a
pliable bread like dough, return to bowl and prove in a warm place
covered, until doubled in bulk, this will take longer then bread
as the sugar retards the rising,return the dough to work surface, knead briefly
to knock it back, form into 4 elongated cakes and bake on a tray at
200c/400f/gas6 until cooked through, approximately 20 mins.
allow to cool overnight, cut each cake into thin slices
lay out on a try and bake at 180c/ 350f/ gas4,
until crisp and golden checking frequently
that they do not catch, cool on a wire rack
|