Double baked aniseed cookies

Double baked aniseed cookies Greek style based on the Italian biscotti type cookie. 1 cup sugar 2 tablespoons anissed 1 teaspoon baking powder 1/2 cup melted unsalted butter 1/2 cup virgin olive oil 1/2 cup milk 3 eggs (room temperature) 650g all purpose flour (sieved) Sesame seeds (optional to sprinke on top) Heat oven to 160C (fan) Mix all ingredients together, knead gently then divide into three equal portions. Roll each into an elongated shape about the length size of your baking tray approx 40cm and 2 1/2 cm thick. Using a sharp knife (I use a small scrapper) mark apart approx 1cm cookies, this recipe makes about 60-70 cookies. Place in the oven middle shelf and bake for 45mins. After first bake remove and put baking tray on heatproof surface. Carefully avoid burning your fingers, cut the cookies all the way through (or use a tong to turn) then turn onto one side and bake for 20mins. After second bake, remove tray from the oven again place onto a heatproof surface and carefully turn cookies to the other side for final 25mins bake. Once cooked, remove and place cookies onto a cooling rack. Once cold store in an air tight container, they should last for about a week but they're so tasty they'll be gone in a couple of days. Enjoy!

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