Put all the dry ingredients (flour, sugar, cinnamon, aniseed, yeast) in a bowl and mix, then add the butter into chunks and start to mix, finally gradually incorporate the lukewarm water.
Once you have a compact dough, divide it into 20 equal pieces (about 45-50 g of weight) and, taking one at a time, create a cord and wrap it on itself in a slightly oblique way to create a swivel that is a little domed. .
As they are ready, place the biscuits on the baking sheet lined with parchment paper, slightly spaced apart, and let them grow for 1 hour or until doubled in a warm place, then bake in a preheated static oven at 200 ° C and bake. for 15 minutes, then lower the temperature to 160 ° C and cook for another 20 minutes.
San Martino biscuits are ready: let them cool before serving.
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