Italian rusks recipe from Grannyknot |
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Ingredients480g flourPinch of salt 20ml baking powder 200g white sugar 35g aniseed 180g baking margarine 2 XL eggs 150ml milk |
Handy HintIf you can't find aniseed, use poppy seeds (although aniseed gives a lovely flavour). |
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Method1. Set the oven to 180C (adjust according to individual ovens)2. Sift dry ingredients, mix sugar and aniseed in, rub margarine in with fingertips. 3. Beat eggs and milk together. Mix wet ingredients into dry, using a table knife (dryish mixture) to a stiff mixture. 4. Form long rolls 2cm in diameter and place on baking tray. Bake for around 20 mins until light brown. 5. Allow to cool. Cut into slices approx 1cm wide. Place back into a cool oven (approx 150 degrees) for another half an hour or until dry and crisp. | |||||||||||||||||||
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