They are very popular biscuits in Perugia, mainly in occasion of Christmas holidays. In other areas of Umbria have different names and tasty variations.

Ingredients
200g flour
200g sugar
40g seeds of anise
extra-virgin olive oil

Preparation method
Combine flour, sugar and seeds of anise.
Add oil and make a pastry with tepid water.
Extract from the achieved pastry less than 10 centimetres long and 2 centimetres wide strips.
Leave the biscuits to cook in the oven at 180 °C until they become quite browned.

Note – The name arvoltolo, derives from the need to turn upside down the pastry (“arvoltare” to use Perugian dialect) to cook both sides in a small frying-pan.

Variation – You can add an egg or some wine or both to the pastry as you please.