Ciambella di S. Biagio
Abruzzo's traditional biscuits to ward off February fevers
- 5 Eggs
- 5 heaped tablespoons Olive Oil
- 5 heaped tablespoons Caster Sugar
- 2 heaped teaspoons of crushed fenugreek seeds
- Flour – add until you have a stiff dough that resembles that for pasta
Mix the eggs, oil and sugar together, and slowly add flour till you get a pasta like dough.
Pull off a small piece of the dough and roll into a worm like shape with your hands and then join each end together.
Have a pan of boiling water ready and literally dip your circular biscuits in and out, this acts as a starch tightener and helps them keep their shape.
Bake in the oven at 170C until they look toasty.