Serious Eats Spanish anise cookies which also uses the distinct flavour and texture of anise that I love but in a biscuit. The recipe in Serious Eats is based on one in cookbook Rustica.
So until I attempt the tortas here is my attempt at Serious Eats recipe - for Spanish anise biscuits (with a little bit of tweaking). It is definitely "aniseedy" and a strong, herbal flavoured biscuit - great after dinner with coffee.
preparation time: 10 minutes
cooking time: 10-15 minutes
- 1/3 cup extra virgin olive oil
- 2 tsp aniseed (the original recipe uses fennel seed)
- 1 1/2 cups flour
- 1/3 cup sugar, plus more for sprinkling
- 2 teaspoons cinnamon
- zest and juice of 1 orange
- 2 tbs sugar and 1 tbs sesame seed for sprinkling
Preheat oven to 180C and grease and line a baking sheet
- Heat olive oil in a small pan, add aniseed and fry for 30 seconds.
- In a separate bowl mix flour, sugar, orange zest and cinnamon.
- Pour olive oil and orange juice over mixture and stir until the dough comes together
- Lightly flour a clean work surface and roll to about 3/4 inch thick.
- Place biscuits on baking sheet with some space between and sprinkle with sesame seed and sugar mix.
- bake until golden (about 10-15 minutes)
- Let biscuits cool on a rack, then store in an airtight container. Let rest overnight if you can as the flavours continue to fully mix and develop. You can also leave the pre-made dough overnight in the fridge (wrapped in cling film) which I did. This also gave the flavours time to combine well before baking.