Ingredients:

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

anise grain

stick of cinnamon

Preparation:

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.