Biskuttini tal-Ħoxt (fennel biscuits)

Instructions

1. Preheat the oven to 180 °C and line a baking tray with baking paper.
2. Lightly crush the fennel seeds in a mortar to release their aromas.
3. Beat the softened butter with the sugar until creamy, then add the egg.
4. Fold in the flour, baking powder, salt, fennel seeds and zest, then add the milk little by little.
5. Form a soft dough, barely sticky, and roll it out to 5 mm thick.
6. Cut out rounds or diamonds with a cutter and place them on the tray.
7. Bake for 10 to 12 minutes, until the edges are golden.
8. Let them cool completely on a wire rack before storing.