Anise Rusks

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 16
• 4 eggs, separated
• 1/3 cup sugar, divided
• 1 teaspoon anise extract
• 1/2 teaspoon orange zest
• 3/4 cup self-rising flour
• 1/4 cup ice water

Recipe

• 1 preheat oven to 375f.
• 2 line bottom of 9 x 13 pan with wax paper or parchment paper and set aside.
• 3 in medium bowl, combine egg yolks and half of the sugar using an electric mixer.
• 4 beat til thick and lemon coloured about 3 minutes.
• 5 beat in extract and orange peel.
• 6 set mixer on low speed and gradually beat in flour and water, beating just until combined.
• 7 set aside.
• 8 in separate bowl, using clean beaters, beat egg whites until foamy.
• 9 gradually add remaining sugar and beat until stiff peaks form.
• 10 spoon 2 heaping tablespoons of beaten whites into mixture to loosen batter.
• 11 fold in remaining whites, 1/3 at a time.
• 12 pour batter into paper lined pan and using a spatula smooth top.
• 13 bake until top is browned 20-25 minutes.
• 14 remove from oven, and reduce temperature to 250f.
• 15 using a knife or metal spatula, loosen edges of cake from pan.
• 16 invert cake onto wire rack.
• 17 peel off paper, and set cake right side up on cutting board.
• 18 cut into four equal sections.
• 19 then cut each section in half and each half into four equal slices.
• 20 arrange slices on a cookie sheet and bake until golden and crisp (1 - 1 1/2 hours).