Rye biscuit with anise

It is always with great pleasure, that I participate in the virtual blogging event “Tea Time Treat” hosted by Karen from Lavender and Lovage and Kate from What Kate Baked. And I was not in doubt what to bake, when Karen announced the theme to be  biscuits and cookies. For a Dane biscuits can be both sweet as well as savoury. The savoury type of biscuits are typically eaten together with cheese here in Denmark. 

Some months ago I was baking rye biscuits with cumin rye biscuits with cumin from the excellent bread book called “Hjemmebagt”, and when I did this, I thought that addition of anise instead of cumin could be interesting to try, as I so attracted by the liquorice notes of anise. And luckily enough for me this combination turned out as expected :-)

Rye biscuit with anise:

• 125 g whole grain rye flour
• 125 g whole grain wheat flour
• 125 g butter
•  6 g anise
• 3 g salt
• 5 g antler salt
• 90 g water

1.       Mix the two flour types together.
2.       Cut the butter into small pieces and fast crumble it into the flour.
3.       Add anise, salt and bicarbonate into the butter-flour mix.
4.       Add the water and knead the biscuit dough into a homogeneous mass.
5.       Cover the biscuit dough with cling film and let it rest for minimum 1 hour in the refrigerator.
6.       Heat the oven (conventional) to 200’C.
7.       Cover the table with flour and roll the biscuit dough as thin as possible with a rolling pin.
8.       Cut out the biscuit in desired shapes, and pinch the biscuit with a fork.
9.       Place the biscuits on baking trays covered with baking paper.
10.   Bake the biscuits in the upper part of the oven at 200’C for 10-12 minutes.
11.   After baking cold down the biscuit as fast as possible.
12.   Store the biscuits in air tight containers.