Made with Self-raising Flour, Plain Flour, Vegetable Oil, Caster Sugar, Eggs, Aniseed for Aniseed Biscuits - Norma's Version

Aniseed Biscuits (Norma’s Version)

NormaNorma Posted on Updated on
This is a very simple biscuit that starts as a cake and is then sliced and toasted. A bit like a biscotti but each slice is around a centimetre thick – it is not as hard as biscotti and it is less dense as well.
Click here for Mima Sirvart’s original version with currants.
Made with Self-raising Flour, Plain Flour, Vegetable Oil, Caster Sugar, Eggs, Aniseed for Aniseed Biscuits - Norma's Version

Aniseed Biscuits (Norma’s Version)

Toasted aniseed slices – like a thick biscotti
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine Armenian, Middle Eastern
Servings 40 biscuits
Calories 87

Ingredients
 
 

  • 200 grams self-raising flour
  • 250 grams plain flour
  • 230 grams rice bran oil (or extra light olive oil)
  • 230 grams caster sugar (add 80 grams of sugar if not using currants)
  • 6 large eggs
  • 25 grams aniseed (whole)
  • 160 grams currants (optional)

Instructions
 

  • Preheat oven to 180°C or 160°C fan forced.
  • Wash and drain currants if using, if not, increase the total caster sugar by 80 grams.
    160 grams currants
    Wash and drain currants for Aniseed Biscuits with Currants.
  • Beat eggs in a mixer. Add ingredients in the following order: sugar, flour and oil, aniseed. Mix well. The mixture will be quite thick.
    200 grams self-raising flour, 250 grams plain flour, 230 grams rice bran oil, 230 grams caster sugar, 6 large eggs, 25 grams aniseed
    Beat eggs in a mixer. Add ingredients in the following order: sugar, flour and oil, aniseed for Aniseed Biscuits with Currants.
  • Add currants and mix by hand (to keep currants intact). Mix until just combined.
  • Line a rectangular cake tin (approx. 34cm x 26cm) with baking paper. Pour in mixture and spread evenly.
    Line a rectangular cake tin with baking paper. Pour in mixture and spread evenly for Aniseed Biscuits with Currants.
  • Bake for approximately 45 minutes until golden on top.
    Bake for approximately 45 minutes until golden on top for Aniseed Biscuits with Currants.
  • Allow to cool for at least 20 minutes, then turn out and place on a cutting board. Cut to 1cm thick slices as shown. You should be able to get 40 slices out of the full recipe.
    Allow to cool for at least 20 minutes, then turn out and place on a cutting board for Aniseed Biscuits with Currants.
  • Place slices on one side and toast on a baking tray under the grill (around 200°C) for a few minutes. Remove from oven, Turn each slice over and toast the other side (second side will take less time).
    Place slices on one side and toast on a baking tray under the grill for a few minutes for Aniseed Biscuits with Currants.
  • Stand slices upright to cool completely. Store in an airtight container.
    Stand slices upright to cool completely. Store in an airtight container for Aniseed Biscuits with Currants.

Notes

Be careful at the end when you are toasting the biscuits as they turn very quickly and it is easy to burn them!

Nutrition

Calories: 87kcalCarbohydrates: 17gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 28mgSodium: 11mgPotassium: 67mgFibre: 1gSugar: 8gVitamin A: 45IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Keyword Biscuits, Sweets