Mini carob rusks with aniseed and walnut

December 5th, 2019 Comments Off on Mini carob rusks with aniseed and walnut

According to the historians, rusk was consumed by ancient Minoans (in Crete) as it was the only way to have a kind of bread to keep longer without spoiling, during their journeys. They call paximadi (παξιμάδι) to the ancient wonder bread that is rusk, of which various shapes of them are loved in all over the country with many different types.

It is beleived that, the word paximadi comes from an ancient Greek baker and cook, Paxamos. The double baked bread paximadi word is derived from Greek and borrowed as  peksimet into Turkish.

Paximadi is a staple food of Greek island cuisine, especially for sailors, farmers and shephards that are away from homes for long periods.

The classical preferred flour for paximadi is barley which gives its characteristic flavour.

Nowadays one can find a paximadi with various types, including sweet ones, but not as sweet as a biscuit.

The sweet ones like these mini carob rusks are commonly served with a cup of coffee.

  • 400 gr + 1 T. whole wheat flour
  • 1 T. brown sugar
  • 1/2 cup carob syrup
  • 1/2 cup extra virgin olive oil
  • 1 cup coarsely chopped walnuts
  • 1/2 cup fresh orange juice
  • 1 T. aniseed
  • 2 t. baking powder
  • 1/2 t. baking soda

Preheat your oven to 170°C.

In a bowl, combine orange juice and baking soda.

Add extra virgin olive oil, brown sugar and carob syrup to the bowl.

In another bowl, combine whole wheat flour, baking powder, aniseed and walnuts.

Add the flour mixture to the liquid mixture in batches and make a soft dough.

Knead 4 small loaves and cut into 2 cm slices, but not all the way through.

Place a sheet of parchment paper on the bottom of your baking tray. Put the loaves into the tray and bake in 170 °C for 25 minutes.

Remove from the oven, cut in slices and seperate the pieces.

Place the rusk pieces to a parchement covered oven tray and bake again for at least 30 minutes with lowered temperature of 160°C.

Bake the rusks until dry compeletly and all moisture is gone.

Let them cool and store in an airtight container.

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