Sugar coated cookies from Tuscan- Emilian Apennines.
350gall purpose flour
50mlsunflower ( or seeds) oil
For the glaze:
anise liquor (optional) or anise extract (optional)
Beat eggs and sugar until frothy.Add oil slowly while beating.Add anise seeds, mix, then add flour and baking powder sifted together.
Knead until you have a smooth loaf.Take small pinches of dough ( about 25 g, little bit less than 1 oz.) and roll them into stripes.They don't have to be long and thin, better short and a little chubby.
Close stripes in a ring shape pressing well the two ends.With a sharp knife cut the dough all around the ring, not a deep cut, you don't have to split the ring in two.Bake at 150°C/ 302°F for about 15-20 minutes.
Meanwhile put glaze sugar, water and liquor/aroma if you use it in a pan and bring to a boil.Sugar has to dissolve but don0t turn to blonde/brown.
When cookies are ready soak them, a couple at time, into the syrup then let them dry on a baking tray, on parchment.
You can store these cookies up to a month if you keep them in a dry place.