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- Dish type
- Biscuits and cookies
These biscuits are packed full of flavour and are easy to make. Enjoy with a cup of tea or coffee.
2 people made this
- 125g caster sugar
- 2 eggs
- 2 teaspoons aniseed powder
- 125g plain flour
- 1 pinch bicarbonate of soda
MethodPrep:10min ›Cook:12min ›Extra time:8hr drying › Ready in:8hr22min
- Beat sugar and eggs until light and fluffy.
- Mix together flour, aniseed and bicarbonate of soda, then gradually fold into egg mixture.
- Grease a baking tray liberally and drop heaped teaspoons onto it. Let dry overnight, uncovered.
- Preheat oven to 180 C / Gas 4. Bake in preheated oven for 10-12 minutes until lightly golden.
- Let cool on tray for a few minutes before transferring to a wire rack to cool fully. Store in an airtight biscuit tin.
If your local supermarket doesn't stock aniseed powder, you can find it in Oriental/Chinese speciality shops or online.
Reviews & ratingsAverage global rating:(2)
How to make rusks
Baking your own rusks is easy once you know how! But how to perfect them? Follow these tips.
Before you get started
Rusks are relatively simple to make – the dry ingredients and wet ingredients are combined. As always with flour, don’t overmix or they’ll be tough.
Another important thing to note is that rusks are baked twice – baked, and then dried out – so make sure you have time to complete the project. You can dry them overnight, if you prefer. It’s a good idea to make a big batch, because of the time needed to cook and dry them. They also keep for months in an airtight container.
Consider whether you want a small hard crust, or a big one. If you favour a small hard cap, bake your rusks in a loaf tin. If you prefer a golden, hard crust down the longer side, bake them on a tray.
Shaping and separating the rusks
To avoid fragments breaking off when you cut the rusks, you can score the rusks before placing them into the oven. If you’re a committed rusk baker, invest in a rusk cutter. Alternatively, if you’re going for rounder rusks, not tall soldiers, roll them into balls and stack them together in a loaf tin, so that you can pull them apart easily once baked. Be sure to allow them to cool completely before attempting to separate them or they’ll break.
Get the recipe for the spiced rusks.
Inspired? Here are more of our favourite rusk recipes:
Old-fashioned rusks made with yeast – just like ouma intended. These take a little more effort, but the flavour is worth it.
Get the recipe for buttermilk rusks.
An easy option for first-time rusk bakers.
Get the recipe for all-bran rusks here.
Some of our favourite rusk add-ins:
25 g dried cranberries and 25 g roughly chopped almonds
50 g raisins, sultanas or chopped dates and 1 cup bran
50 g pecan nuts and 1 t cinnamon
1 cup crushed All-Bran flakes
50 g sunflower seeds and ½ cup honey
25 g pumpkin seeds and 25 g chopped dried apricots
Buttermilk rusks are a classic of South African cooking. No buttermilk at home? To make your own buttermilk, combine ½ cup lemon juice, white spirit or apple cider vinegar with 21/2 cups full-cream milk. (Makes 3 cups). Alternatively, if you can get your hands on it, kefir will work instead of buttermilk.
For wholewheat rusks, substitute half the flour with wholewheat flour.
Rusks not drying out? Place a spoon in the oven door to allow steam to escape during the drying out process.
Rusks going a little too brown? Cover them in tinfoil to prevent burning.
Rusks going soft? Make sure you keep them in an airtight container. Rusks with nuts in them may last for a shorter time period than those without. You can also dry them out again in a low oven.
1. Preheat the oven to 180°C. Sift the flour, salt and sugar together into a large bowl. Add the yeast and fennel seeds.
2. Add the melted butter, grape juice, milk and water and mix until a soft dough forms. Knead the dough for 5–10 minutes until smooth and elastic using your mixer’s dough hook attachment, or by hand on a lightly floured surface.
3. Place the dough in a well-oiled bowl, cover and prove in a warm spot for about 30 minutes, or until doubled in size.
4. Place the dough on a floured surface, knock out all the air and knead for a further 5 minutes until smooth. Divide the dough into 6 equal pieces, then divide each piece into two so you have 12 equal pieces of dough.
5. Shape each piece of dough into a ball and fill two 20–23 cm loaf tins each with 6 tightly packed balls. Prove again for 30–45 minutes.
6. Once risen, brush with the sugar syrup and bake for 30–40 minutes, or until golden brown. Cool slightly and turn out onto a wire rack and brush with the syrup again before serving.
Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom & Keletso MotauRecipe by: Abigail Donnelly View all recipes
Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.
Gluten Free Chocolate Cookies
One added bonus about these fun chocolate cookies is that Basler Brunsli are naturally gluten free and dairy free.
So, if you have anyone at your party who is looking for gluten free and/or dairy free options, these are a great cookie to have on hand!
Instead of wheat flour, Basler Brunsli use almond flour to give them their characteristic nutty flavor. You can purchase already ground almond flour, but if you don&rsquot have it on hand, don&rsquot worry. Our recipe has you make the flour yourself from whole almonds!
Moroccan anise biscuits (Reifat)
Me: I’m making Moroccan anise cookies.
Alex: can you make American cookies?
Oh mama mama, I wish you were alive to see how I bring your recipe to life.
Mama is my grandmother, I miss her and her food all the time.
The original recipe has more sugar in it but I think they’re better when lightly sweetened. I don’t make them as often as I would like to because it’s hard to stop eating them. They make a great healthy snack to pack in the lunch bag or when you’re on the go.
In a large mixing bowl, combine the flour, baking powder, sugar, oil, eggs, and seeds. Add the orange juice gradually into the bowl with one hand, while mixing the ingredients with the other.
Knead the dough for a minute or two until the ingredients are well combined and the dough is soft and a little sticky. If the dough is too dry, add a little bit more orange juice, if it’s too sticky add a little bit flour. Cover with with a clean kitchen towel and let it rest for 10-20 minutes.
Preheat the oven to 340°F.
Divide the dough into three chunks. Put each chunk on a baking paper sheet, and sprinkle some flour on top. With a rolling pin, roll the dough into a thin as possible rectangle in the size of your baking sheets.
This part is really important – use a fork (or a dough prickler) to poke holes all over the dough.
You can use a pizza cutter to cut the edges to make a straight lines (a bit crooked is fine too), and to cut the dough into little squares or with a sharp knife.
Sprinkle some salt on top and transfer the cut dough with baking paper onto the baking sheets and bake for 25 minutes or until cookie-crackers are nicely browned on top and bottom. Let them cool completely on a rack before you transfer to a container or a zip lock bag.
Use a spatula to transfer the crackers that are brown on the edges to center of the baking pan or remove them from the oven and put them on a cooling rack.
How do you make these gluten free dairy free biscuits?
If you are gluten free fo celiac purposes or just preference, you may wonder how to make these gluten free dairy free biscuits. In order to do that, you want to follow the directions the exact same way, but swap out the regular for for Cup for Cup gluten free flour (we like this gluten free flour brand). Make the recipe as called for otherwise in order to make these gluten free dairy free biscuits.
*One important note, while these will taste delicious still (we tested them with a friend that is gluten free), they are more dense than the regular version. Our friend said that with extra butter spread on the middle after cutting, they were so good!
Fast & Easy Dairy-Free Mayonnaise Rolls with Just 4 Ingredients
I found this recipe for Quick Mayonnaise Rolls in a Gooseberry Patch catalog years ago and made it dairy free by using dairy-free milk beverage.
This tender bread is a cross between a biscuit and a soft dinner roll. The rolls are best served straight from the oven and make a great accompaniment to any meal.
Homemade Self-Rising Flour
The original recipe calls for self-rising flour. If you don’t have any, you can make your own. This homemade version is from my Classic Dairy-Free Beer Bread Recipe.
Whisk together 6 cups bleached all-purpose flour, 3 tablespoons baking powder (reduce to 2 tablespoons above 3000 feet), and 1½ teaspoons salt. Measure out the amount needed, and store leftovers in an airtight container in the refrigerator or freezer. Self-rising flour is usually made with bleached all-purpose flour, which is usually made from a lower-protein variety of flour. If you choose to use unbleached all-purpose flour for your mix, you might need to increase the liquid in the recipe a bit. Also, the end result might not be as tender.
Paleo Biscuits to Enjoy without Dairy, Gluten, Grains, Nuts, and Soy
Enjoy!is the first cookbook by NYC Certified Health and Autoimmune Paleo coach, Annika Schimmer. It’s a full-color collection that features over 50 delicious recipes from appetizers, soups to main courses, sides, sweets and drinks that are grain-free, gluten-free, dairy-free, soy free, nightshade-free and paleo. Most recipes are also refined sugar free (or use less sugar versus their traditional counterparts), nut-free, egg-free and follow the Autoimmune Protocol (AIP).
In 2013, Annika was diagnosed with an autoimmune disease (rheumatoid arthritis) but is today living medication and inflammation-free thanks to following the autoimmune protocol. Enjoy!is a result of Annika’s love of the holidays and persistence in recreating her favorite dishes so that others don’t have to feel deprived during these festive times and also avoid feeling bloated or unwell.
While this cookbook is for people who follow AIP, suffer from autoimmune disease, or have food restrictions, the recipes are for anyone who love food and is seeking a healthier lifestyle. This collection does have a wintry feel with sweet potatoes, cruciferous vegetables, and comfort meals galore. But it also many “anytime” options like Cured Swedish Salmon with Honey-Mustard Dip, Lemon Mousse with Raspberry Sauce, and these Paleo Biscuits.
Enjoy these grain-free biscuits with my Dairy-Free Roasted Carrot Bisque Recipe for a paleo-friendly meal.
For the Ferrero Rocher lovers who don’t eat gluten and or dairy, but still fancy those flavours, they are really easy to make too. They are chewy, chocolatey, nutty and are perfect served with an espresso. They are also dairy and gluten free.
- 200g of whole raw hazelnuts with the skin on
- 100g of icing sugar
- 1/4 tsp baking powder
- 1 egg, separated
- 50g of chopped up dark chocolate (roughly)
- a pinch of salt
- 1 teaspoon of vanilla paste or extract
Preheat the oven to 200c/180c fan and line a large baking sheet with baking paper. Tip the hazelnut la onto the baking tray and roast for six minutes. Leave to cool (I left the oven on at this point).
Put the roasted hazelnuts into a food processor and blitz till they are a powder, about two minutes. Add most of the chopped chocolate, saving a bit for sprinkling on top of the biscuits. Add the icing sugar and baking powder and whizz up till they are mixed together. Add the egg yolk and whizz up again, at this stage it should still look like breadcrumbs. Set aside.
In a big bowl whisk up the egg white with the salt and till it reaches soft peaks. Add the hazelnut mixture and with a wooden spoon, mix together to form a dough. It’s fairly sticky. Divide the dough into 8 balls and place on the baking sheet with enough space for them to spread. You might want to do this with damp fingers if it’s too sticky. Sprinkle with the remaining chopped chocolate and bake for about 10 minutes.
Take out of the oven and leave to cool for a bit (they are soft when they come out of the oven) then put them on a plate and cool in the fridge, which will make the more chewy. Serve straight away with a strong coffee.
Gluten Free Biscuits Recipe
Gluten-free baking can be complicated, fraught with trial and error (emphasis on the error) and frustrating. However I am happy to report that making gluten-free biscuits need not be as difficult as some would have you believe.
There are those that will tell you the only way to get perfect baking results is to weigh your flours, measure very carefully, calibrate your oven and what not. While this may be true for some things, I have found that biscuits are very forgiving. Think about it, pioneer women mixed up their biscuits on the “road” in the back of a covered wagon and “baked” them over a campfire. Probably while making sure their children weren’t bitten by snakes and fending off hostile natives not too happy with the intrusion, all the while wearing a corset. Seriously, how much time did they have for carefully weighing their flour?
I have found that gums such as xanthan and guar are not necessary in gluten free biscuits, just some type of gluten-free flour and a starch mixed with baking powder and salt. I like my biscuits white and fluffy so I prefer superfine white or brown rice flour but if you want to use another type of gluten free flour such as millet, sorghum, quinoa, etc. or any combination thereof, then go right ahead. For starch I prefer to use either tapioca or potato starch but you could also use cornstarch or arrowroot powder. Again, you can also use a combination of starches if you prefer.
After you pick the type of flour and starch you want to use, it is simply a matter of adding some fat and liquid. The type depends on your taste and dietary needs. Personally I like to use butter for my fat and milk for my liquid but Earth Balance, shortening or even bacon fat and any type of dairy-free milk works really well for dairy free biscuits. Just make sure your fat and liquid are cold.
Once you have made all your decisions the thing to keep in mind is to use a light hand, don’t overwork the dough. The less you work it, the lighter and flakier the biscuit. And when you add the fat to the flour make sure you keep some larger chunks in there, this is also important for flakiness.
When it comes to adding the liquid, start with less than the recipe calls for and add just enough to form the mixture into a dough, various factors such as humidity can affect how much is needed. You may even need a tad more than the recipe calls for.
You can roll and cut out your biscuits or drop them by spoons onto a baking sheet. I prefer to pat out my dough rather than rolling it out with a rolling pin. It is easier and there is one less thing to wash.
I guess the most important thing to keep in mind is not to be intimidated. Really, what’s the worst that could happen? You bake little hockey pucks and try again. The best that could happen? You have flaky, light biscuits warm from the oven ready for a slathering of jam – a little piece of heaven.