Easter biscuits

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

These biscuits are traditionally served on Good Friday in Corsica, where they are known as Fugazzi. The originals are baked with pastis, a licorice-flavoured liqueur, but Pernod or ouzo will give the same flavoursome results.


2 cups plain flour, sifted

½ cup sugar

⅓ cup vegetable oil

3 tablespoons white wine

2 tablespoons Pernod or milk

almond slivers


1. Combine sifted flour and sugar in a large mixing bowl. Make a well in centre of dry ingredients.

2. Combine oil, wine and Pernod; stir into dry ingredients then knead mixture until smooth. Shape into a ball.

3. Roll out half the dough at a time on a lightly floured surface to 5 mm thick. Cut into rounds with a cutter. Press edges lightly with a fork or knife; pierce well all over with a fork.

4. Place on greased baking trays; place almond slivers on each biscuit. Bake at 180°C for 15–20 minutes, or until golden brown. Cool completely on wire racks.

5. Store in an airtight container.