Aniseed rusk

Aniseed rusk

Rusk with Aniseed


  •  340 g Basic sweet dough.
  •  10 Ml Aniseed.


  • Mix  basic sweet dough as directed.
  •  Add aniseed and mix well.
  •  Shape dough in 8 equal balls.
  •  Arrange dough in  18 cm x 11 cm x 8 cm bread pan and let rise till double in size.
  • Bake till light brown at 200oc for 25 minutes.
  •  Break balls apart when cooled.
  •  Pack an a wire shelf of oven and dry at 90°c
  •  Dry for about 4 hours or until completely dried out.
  • Store in a airtight container

Written by:  - 11 Oct, 2016