CRISPY ANISEED FLAVOURED BISCUITS
INGREDIENTS (For 8 pancakes):
Large homemade aniseed flat biscuits.
Put into a large mixing bowl the olive oil, the aniseed spirits, the beer, salt and add the flour little by little. Work with your hands to form a dough. Pre-heat the oven to 200ºC. Knead the mixture, hitting the dough against the work surface a little bit. Divide the dough into 8 portions, sprinkle flour over the work surface and roll out each portion of dough with a rolling pin, starting from the middle and forming very thin pancakes (see photo above). Sprinkle them with the anise and seasame seeds and the sugar.
Roll the pancakes again briefly with the rolling pin to embed the seeds so that they don't fall off. Place them on a baking tray and cook them for 8 minutes, making sure to keep an eye on them so that they don't burn. When they are almost cooked, turn on the grill and put the pancakes under it for 2 minutes to caramelize the sugar. Take them out of the baking tray and place them on a cooling rack, or failing that, a large plate.
Recipe taken from: March, L., Ríos, A., El libro del aceite y la aceituna, Alianza, Madrid, 1989.