Learn how to make Canistrelli cakes with Chef Sylvain … Start putting the flour in a bowl. Add the baking powder and the caster sugar. Mix everything using your fingers. Pour the white wine, the oil and the pastis, then mix again with your hands to obtain a homogeneous dough.
Put the dough on your working area to finish blending with the palm of your hand. Flour the top and the bottom of the dough, then roll it out with a rolling pin to obtain a thickness of 1 cm. Cut the dough with a 3,5 cm diameter cookie cutter, or cut squares/rectangles with a knife.
Put the canistrelli on a baking tray covered with some greaseproof paper, making sure that every canistrelli is sufficiently far away from the others. Put the leftovers of dough together to roll them out again and be able to make other canistrellis.
Bake the canistrellis in 180°C preheated oven for about 20 min or so. You can change the baking time according to the firmness you want. After the baking part, put the canistrellis on metal grid and leave them to rest before tasting them.
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