Made with Self-raising Flour, Plain Flour, Rice Bran Oil, Caster Sugar, Eggs, Aniseed for Aniseed Biscuits with Currants.

Aniseed Biscuits with Currants

SirvartSirvart 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.
This Mima Sirvart’s version of the recipe and there is another version that Mima Norma developed allowing for people who prefer the biscuit without currants.
Made with Self-raising Flour, Plain Flour, Rice Bran Oil, Caster Sugar, Eggs, Aniseed for Aniseed Biscuits with Currants.

Aniseed Biscuits with Currants

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 80

Ingredients
 
 

  • 2 cups self-raising flour
  • 1 cup plain flour
  • 1 cup rice bran oil (or extra light olive oil)
  • 1 cup caster sugar
  • 6 large eggs
  • 3 tablespoons aniseed (whole)
  • 1 cup currants

Instructions
 

  • Preheat oven to 180°C or 160°C fan forced.
  • Wash and drain currants.
    1 cup 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.
    6 large eggs
    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.
    2 cups self-raising flour, 1 cup plain flour, 1 cup rice bran oil, 1 cup caster sugar, 6 large eggs, 3 tablespoons aniseed
  • 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: 80kcalCarbohydrates: 16gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 28mgSodium: 11mgPotassium: 63mgFibre: 1gSugar: 8gVitamin A: 45IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Keyword Biscuits, Sweets