Add oil, milk, salt and grated lemon zest. Combine everything and add as much flour as the dough can absorb (it should have gnocchi consistency).
Flavor with anise liqueur and turn on to a floured work surface.
Knead for a long time, until smooth. Cut into pieces and roll each one on the work surface to form balls the size of a walnut (a little more than 1 inch in diameter).
Butter the two sides of a ""cancelle"" maker and heat it on the stove.
Place a little ball in the middle of the bottom part, close and return to the heat for a few minutes, turning, until the cancella is golden crunchy.
Its fat and sweet content is well-balanced and its flavor is distinctive. We recommend a sweet passito wine that is golden yellow in color with straw-yellow highlights with hints of acacia honey, dried fruit such as figs and that is mellow and fresh with good flavor.
If you do not have the tool to prepare the cancelle, to cook them you can also use a plain waffle iron.