3 cups of plain flour
2 packets of powdered yeast
20gm of aniseed myrtle
100gm of Demerara or coffee sugar
200gm Morello cherries
Combine flour, yeast and enough warm water to make a soft, easily worked dough. Knead until smooth and place in a bowl covered with cling-film to prove for 1 hour.
Divide in half and roll out 2 circles or rectangles, 1/2 cm thick, (to fit a pizza tray).
Place Aniseed Myrtle and sugar in a mortar and crush until fine. Roll cherries in sugar mix so that they are coated.
Lay half the cherries on the first sheet of dough and sprinkle half the aniseed sugar mix over. Now lay the other sheet of dough on top. Scatter the remaining cherries, Aniseed sugar mix on top, pressing the cherries into the dough.
Bake in a preheated oven at 250C for 15 min.
Allow to cool then serve.