Sweet aniseed Rusks, crunchy as biscuits. Kneaded with sour cream instead of butter or oil.
With aromas filling the air and taste in every bite that stays in your mouth for long… Ginger, orange, aniseed, and cinnamon, spices inextricably linked to each other and stand one by one at each tasting.
Simply irresistible!
With aromas filling the air and taste in every bite that stays in your mouth for long… Ginger, orange, aniseed, and cinnamon, spices inextricably linked to each other and stand one by one at each tasting.
Simply irresistible!
| work: 30′ | time: 02h:00′ | easy: |
Ingredients (25 rusks)
|
In large bowl add the cream and sugar. Beat them together for a while to swell and dissolve the sugar. |
Add the egss, one by one, continuing beating after each egg. |
Add the sifted flour gradually, stirring by hand. Until a soft dough. If necessary add more flour. |
Add the salt, orange zest, aniseed, and ginger. When the ingredients are homogenized, form a ball of dough on a transparent film wrap and refrigerate for 30' to 1 hour. When the dough has cooled, remove from the refrigerator and adjust the oven to 180°C/ 350°F/ Gas 4. |
for dusting
Knead one or two oblong loaves and place them, spaced, in a shallow baking pan in the oven, lined with greaseproof paper. Scribe slightly diagonal cuts in distances of 2-2½ cm/ 1". Mix the sugar and cinnamon and sprinkle the loaf or loaves. Bake in the oven for ~20'. |
When cooked through and golden remove the pan from the oven and with the loaves still in the pan, cut with a sharp knife to slice width 1 cm/ 0.4".Spread them in the pan and put it back in oven for ~10' to toast.
They get slightly crunchy and soft at the same time.
The sour cream helps them to remain fluffy.
