Knead all the ingredients, let rise at least an hour.

Form the friselle that will weigh about 100 gr each.

Rise and bake at 220 oC for 20 minutes.

Cut in half for the long and finish cooking for another 20 minutes at 160 C.

Allow to dry at room temperature.

At the time of consumption, wet with plenty of water and leave to soak for a few minutes, season to taste.