DAIRY-FREE, RECIPES, SNACKS

Anise cookies / crackers

September 23, 2012
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Alex: what are you making mommy?

Me: I’m making Moroccan anise cookies.

Alex: can you make American cookies?

Me: no, I’m craving mama’s (my grandma) cookies.

Oh mama mama, I wish you were alive now to see how I bring to life your recipes. I wish you could see how your great grandchildren love them, like I love them and you. I miss you and think about you all the time.

 

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Reifat are simple, everyday cookies that Moroccan Jews like to have with their mint tea.

I make them with less sugar as in the original recipe and I add a little bit salt so they taste more like crackers.  

They are healthy but addictive so I don’t make them as often as I would like to.

They make a great healthy snack to pack in the lunch bag or when you’re on the go.

Let me know how they came out and after how many cookies you stopped.

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In a large mixing bowl, combine the flour, baking powder, sugar, oil, eggs, and seeds. Add the orange juice gradually into the bowl with one hand, while mixing the ingredients with the other.

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Knead the dough for a minute or two until  the ingredients are well combined and the dough is soft and a little sticky. If the dough is too dry, add a little bit more orange juice, if it’s too sticky add a little bit flour. Cover with with a clean kitchen towel and let it rest for 10-20 minutes.

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Preheat the oven to 340°F.
Divide the dough into three chunks. Put each chunk on a baking paper sheet, and sprinkle some flour on top. With a rolling pin, roll the dough into a thin as possible rectangle in the size of your baking sheets.

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This part is really important – use a fork (or a dough prickler) to poke holes all over the dough.

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You can use a pizza cutter to cut the edges to make a straight lines (a bit crooked is fine too), and to cut the dough into little squares or with a sharp knife.
Sprinkle some salt on top and transfer the cut dough with baking paper onto the baking sheets and bake for 25 minutes or until cookie-crackers are nicely browned on top and bottom. Let them cool completely on a rack before you transfer to a container or a zip lock bag.

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Use a spatula to transfer the crackers that are brown on the edges to center of the baking pan or remove them from the oven and put them on a cooling rack. 

Anise crackers
Print
Ingredients
  1. 4 cups whole-wheat pastry flour (or 2 cups all-purpose flour + 2 cups regular whole-wheat flour)
  2. ½ tablespoon baking powder
  3. ½ cup cane sugar
  4. ½ cup olive oil or coconut oil
  5. 2 eggs*
  6. 2 tablespoons sesame seeds (optional)
  7. 1 tablespoon fennel seeds (optional)
  8. 1 tablespoon flax seeds (optional)
  9. 1 - 1¼ cup orange juice - preferably freshly squeezed but pre-packed will work too if you don't have oranges, nor the time to squeeze
  10. Salt
  11. 2 baking sheets + baking paper
Instructions
  1. In a large mixing bowl, combine the flour, baking powder, sugar, oil, eggs, and seeds. Add the orange juice gradually into the bowl with one hand, while mixing the ingredients with the other.
  2. Knead the dough for a minute or two until  the ingredients are well combined and the dough is soft and a little sticky. If the dough is too dry, add a little bit more orange juice, if it’s too sticky add a little bit flour. Cover with with a clean kitchen towel and let it rest for 10-20 minutes.
  3. Preheat the oven to 340°F.
  4. Divide the dough into three chunks. Put each chunk on a baking paper sheet, and sprinkle some flour on top. With a rolling pin, roll the dough into a thin as possible rectangle in the size of your baking sheets.
  5. This part is really important - use a fork (or a dough prickler) to poke holes all over the dough.
  6. You can use a pizza cutter to cut the edges to make a straight lines (a bit crooked is fine too), and to cut the dough into little squares or with a sharp knife.
  7. Sprinkle some salt on top and transfer the cut dough with baking paper onto the baking sheets and bake for 25 minutes or until cookie-crackers are nicely browned on top and bottom. Let them cool completely on a rack before you transfer to a container or a zip lock bag.
Notes
  1. * For vegan version: instead of the eggs, add more orange or clementine juice to the dough, about 2 -4 tablespoons. The dough should be soft and a little bit sticky.
Shelly's Humble Kitchen http://www.shellyshumblekitchen.com/

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15 Comments

  • Reply Liraz September 24, 2012 at 02:39

    מקסים.געגועים לממה שלנו

  • Reply Estee September 24, 2012 at 03:39

    ממש ענית לרצונות הכמוסים שלי,, זוכרת איך הייתי מבקשת
    עוד ועוד כאלה במוגדור עם התה שלי ואף פעם לא היה מספיק לי
    גם בגלל שכולכם לא הפסקתם לקחת לי,, אני מאד שמחה שכול
    (המלאכים שלי כל כך אוהבים אותן,, (את העוגיות הניפלאות האלה
    (,, אנסה להכיו אותן בעצמי (ואת יודעת איזו משימה זאת בשבילי
    המון אהבה וגעגועים,, ממני

  • Reply Shelly September 24, 2012 at 08:33

    תודה. איזה כיף היה לקבל את כל התגובות החמות והמקסימות של כולכם. אסתי, לגמרי שכחתי שהם היו מגישים אותםבמוגדור עם התה. כשתבואי ב – thanks giving אני מבטיחה להכין אותם שוב. תודה שוב לכולם!

  • Reply ענת November 22, 2012 at 11:55

    רוצה לנסות את המתכון אבל…
    כתוב לערבב בהתחלה אבקת אפיה אם כי אבקת אפייה לא רשומה בכלל במרכיבים.
    כמה אבקת אפייה לשים?

    חשבתי לנסות את זה בלי סוכר. ניסית? מישהו ניסה?

    תודה!
    ענת

    • Reply Shelly November 22, 2012 at 14:07

      הי ענת! סליחה!!! צריך להוסיף חצי כף אבקת אפייה למתכון. אני לפעמים מכינה אותם עם כף סוכר וכפית מלח שאני מפזרת אחרי שאני מרדדת את הבצק. במקרה אתמול הכנתי אותם וחתכתי בכמות של הסוכר. הוספתי גם זרעי פשתן ופרג. הם יצאו טעימות. בהצלחה.

      • Reply ענת November 24, 2012 at 00:17

        תודה! הולכת להכין היום!

        • Reply Shelly November 24, 2012 at 22:00

          גם אני הכנתי אותם שוב פעם היום. הם לא מחזיקות מעמד הרבה זמן. כולנו טורפים אותם.תגידי איך יצא, בבקשה!

          • ענת December 17, 2012 at 05:22

            הי שלי, הכנתי ויצא מצוין! תודה!

          • Shelly December 23, 2012 at 07:57

            שמחה לשמוע. תודה(:

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