Ingredients

• 1 lb all-purpose flour
• 4 eggs
• 1 package saffron
• sugar
• extra virgin olive oil
• anise liqueur

Preparation

30 minutes preparation + 10 minutes cooking

This biscuit takes its name from the wafer iron used for the cooking. In the past, but also nowadays for the most part, families would “personalize” their iron with the family coat of arms, the monogram of the house-owner or a particular design which acted as a distinguishing aspect. In very little olive oil, dissolve the saffron in strands. Sieve the flour and then transfer it to a pastry board. Break the eggs into the flour and begin to mix, adding the oil with the saffron, the sugar and just a few drops of aniseed liqueur. The dough must be kneaded for a long time. Cut into pieces, about 0,8 inch in diameter and 1,2 inches high. Heat the biscuit iron, ever so lightly greased, in the oven. Put the small pieces of dough between the plates, one at a time. Allow to cook on one side and then turn over, cooking until golden. If an iron is unavailable, flatten the pieces of dough and bake normally in a hot oven.