Sweets / RICETTI
Maltese anise rusks
Twice-baked slices scented with aniseed.
◷ 105 min / 24 servings
Method
- Mix flour, baking powder, sugar, aniseed and zest.
- Add eggs and butter, then enough milk for a soft dough that holds its shape.
- Shape two long low loaves on a lined tray. Bake 25–30 minutes at 180°C, or 160°C fan. Cool 15 minutes.
- Cut into 1 cm slices and return to the tray. Dry at 140°C, or 120°C fan, for 25–30 minutes, turning once.
✳ From the kitchen
Cool completely before storing airtight.
Tradition reference
Maltese traditional dishes · historical recipe collection ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.