Fennel taralli biscuits

Method

1. Mix the flour and salt together in a large bowl. Add the oil and white wine and bring together with a spoon, then use your hands to form a smooth dough.
2. Knead on a clean work surface for 5 minutes until the dough is pliable and starts to spring back when you press in your finger (it will be quite a stiff dough).
3. Knead in the fennel seeds until evenly distributed. Put the dough in a lightly oiled bowl and cover with cling film. Leave for 30 minutes to rest.
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4. Heat the oven to 200°C/180°C fan/gas 6. Squeeze off a walnut-size piece of dough and roll it into a sausage shape about 0.5cm thick. Roll to thin the ends a little, then cross them over in a loop shape and lightly press the ends together. Put on a baking sheet lined with non-stick baking paper. Repeat with the remaining dough.
5. Bring a large pan of water to the boil. Add about 5-10 taralli at a time to the boiling water and cook for 2-3 minutes or until they float to the top. Remove from the water with a slotted spoon and put back on the lined baking sheet. Repeat with the other taralli.
6. Once you’ve boiled them all, bake in the oven for 25-30 minutes until golden and hard. Leave to cool; they’ll harden further once cooled. Serve sprinkled with extra salt or gift wrap.