Aniseed rusk
Rusk with Aniseed
Ingredients
- 340 g Basic sweet dough.
- 10 Ml Aniseed.
Method
- Mix basic sweet dough as directed.
- Add aniseed and mix well.
- Shape dough in 8 equal balls.
- Arrange dough in 18 cm x 11 cm x 8 cm bread pan and let rise till double in size.
- Bake till light brown at 200oc for 25 minutes.
- Break balls apart when cooled.
- Pack an a wire shelf of oven and dry at 90°c
- Dry for about 4 hours or until completely dried out.
- Store in a airtight container
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