feqqas

Prepare the dough as for krachel (above). Quickly shape little sticks 20 cm (8) long, as thick as the finger. Place in a warm place on a blanket covered with a clean cloth. Cover and leave to rise for about 2 to 3 hours.

To see if the dough has fully risen, poke lightly with a finger. The dough should come back into its original shape when the finger is withdrawn. Prick with a fork in several different places and cook in the oven until they are half cooked, that is before they have started to brown.

Leave them to stand or several hours, until the next day even. Cut out rounds in the sticks 2 to 3 mm thick (about 1/10). Place on an unbuttered baking tray and brown in the oven for a few minutes.

Store in airtight tins when cold so that they remain crisp.