Vegan rusks with aniseed
The best accomplishment to coffee or tea! Paximathia or rusks, derive from the Ancient Greek dipyro, which means twice-baked, essentially a savoury biscuit; it is often compared to Italian biscotti. They are very popular during the Greek Orthodox Christmas fast and Lent, when all animal produce is forbidden, but they can also be made with eggs and butter. This recipe is for nistisima / vegan.
Ingredients:
700g plain flour or 350g plain + 350g bread flour
2 tsp baking powder
1 tsp bicarbonate of soda
¼ tsp salt
1 tsp ground cinnamon
¼ tsp mixed spices
2 tsp ground aniseed
200ml olive oil or mixed with sunflower oil
150g caster sugar
4 tbsp ouzo
150ml fresh orange juice
For the topping:
1 cup sesame seeds
1 tbsp anise seeds (γλυκάνισο)
Method:
Boil the sesame seeds and anise seeds in water for few minutes, then place them in a sieve and allow to drain. When drained, place them on a tray lined with a clean kitchen cloth.
Make your dough – place the flour in a bowl with salt, sugar, baking powder, cinnamon and mixed spices.
Mix the orange juice with bicarbonate of soda, then pour into the flour together with the oil and start mixing until it comes together. Knead until smooth, cover and rest for 10-15 minutes. You can make the dough in a stand food mixer if you prefer.
Preheat the oven to 180°C / 350f / Gas 4.
Divide into 3 or 4 equal portions, depending how thick you want them. Shape into large thick sausages (like cylinders) about 26cm (10 inches) long, then roll them in the seeds. Place the rolls on two oven sheets lined with baking paper.
Slash the top of the rolls almost all the way through 3cm (1.1/4 inches) wide or thicker. To stop them splitting or cracking on top, make several holes all over with a fine skewer or a toothpick.
Bake for 30- 35 minutes or until lightly golden. Do not overbrown them.
Remove from the oven and allow to cool for about 5-10 minutes.
Lower the oven to 150°C / 300f / gas 2. Using a serrated knife, cut them through using the slashes you made earlier, place the individual slices back on the baking sheets, flat side up, and bake for 30 minutes or until crisp. I usually flip them over after 15 minutes to ensure they are crisp all over.
Switch the oven off and allow them to cool completely in the oven until cold. When the Paximathia cool down, they will harden.
Store in a closed container or a glass jar to keep crunchy. They can be preserved for 1 month if you can resist them, but, I really doubt that will happen!
Start dunking those little crunchies into your tea or coffee.
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