Ingredients: WHEAT flour ‘00’, olive oil, extra virgin olive oil, brewer’s yeast, white wine ( SULPHITES), salt. Ingredients: WHEAT flour ‘00’, olive oil, extra virgin olive oil, brewer’s yeast, white wine ( SULPHITES), salt, fennel seeds 2%. If you’re preparing for Christmas, you may also want to read my guide to the best artificial Christmas trees, Simon Lewis’s guide to the best advent calendars and Rebecca Astill’s guides to the best beauty advent calendars and best Christmas hampers. Make them small as they are more delicious and easier to eat than bigger ones. In fact, they are even tastier. It is not a silly thing; shape does make a difference. I always suggest making a recipe as written the first time. However once you have mastered this recipe as I have written it feel free to experiment. Why not omit the cheese and pepper and add rosemary and garlic instead. Or sesame, poppy or fennel seeds. What about a shake of paprika or chilli? The choice is yours.

If they are too hard, you may have cooked them too long, or the dough was too dry. Next time, add a little more water as your type of flour may soak up more water than what I use in my recipe. You may need to adjust the quantity of wine and oil with the use of other types of flour as well;Instead of using decorative paper, why not get the kids to decorate it themselves? Or write guests’ names and personalise the gifts inside to that person Let them sit for at least 5 hours, or overnight before baking. This will guarantee the right texture, they won’t get stale or too crunchy; Because they are super yummy and just like potato chips once you have opened the bag, you can’t stop eating them! In Italy, they are usually paired with red wine for a delicious aperitif along with cheese, a few spicy mushrooms, olives, or other savory treats. Ingredients: WHEAT flour ‘00’, olive oil, extra virgin olive oil, brewer’s yeast, white wine ( SULPHITES), salt, onion 2%. Wine is essential, so you can’t replace it with anything else. Use top-quality dry white wine. If you really can’t use it, substitute water, but your taralli will lose their traditional taste;

The ingredients are simple and original, but an essential step in the method makes taralli from Puglia unique: they are boiled in plenty of salt water before baking. Without this step, taralli will be crunchy but not fragrant. Give it a try—with or without boiling—you may choose which one you like the best! Are you wondering what the original recipe is? This here is the most common one that everyone agrees upon. Different from the ones in the past, today’s version has plenty of variations. A simple recipe which has an essential step: pre- cooking