3 EGGS
1/2 CUP WATER
1/2 CUP VEGETABLE OIL
1 TABLESPOON SALT
1 TABLESPOON BLACK PEPPER
2 TABLESPOONS FENNEL SEED
3 CUPS FLOUR
3 TEASPOONS BAKING POWDER
1. Preheat oven to 400°F.
2. In a large bowl, whisk together the eggs, water, and oil. Add salt, pepper, and fennel seed.
3. Stir in flour and baking powder, using a wooden spoon. Turn out dough onto a lightly floured surface. Knead until dough is soft and elastic. If the dough is too sticky, dust with additional flour.
4. Roll out dough into pencil-like strips. Cut into strips approximately 6 inches long. Form these strips into rings, pressing ends of dough together to adhere. Place rings on parchment-lined cookie sheets. Using a pastry brush, brush the tops of the rings with oil.
5. Bake for 15 to 20 minutes, or until golden brown. Remove the cookie sheet from the oven. Remove biscuits from the hot cookie sheets using a metal spatula. Place biscuits on a wire cooling rack. Cool.
6. Store cooled biscuits in an airtight container.