Tip all the ingredients into a large bowl and mix well. Work with your hands, adding a little tepid water if necessary, until you have a soft, pliable dough.
Form the dough into rolls the size of a fat cigar and place on a greased baking tray. Bake for 15 minutes without browning. Allow to rest for 24 hours.
Cut the rolls into slices 5 mm (¼ inch) thick and arrange on a baking tray. Place in a preheated oven, 180°C (350°F), Gas Mark 6, and brown for 3 minutes.