Valencian anise rolls, the ideal breakfast
These typical Valencian anise rolls are a must in any snack or breakfast. They have been enjoyed in homes of this community for many years, at Christmas or Easter. Although they are perfect for any time of the year.
They are the ideal dessert for those allergic or intolerant to lactose or egg, as they do not contain either of these two ingredients. They are fun to make and easy to prepare with children. In addition, they last a long time if you store them in a good airtight box or a glass jar. They can be eaten like sunflower seeds!
Anise rolls
Ingredients for 30 anise rolls:
- 75 ml of dry anise
- 75 ml of extra virgin olive oil
- 75 g of sugar
- 250 g of flour
- 1 sachet of baking soda
- The zest of 1 lemon
How to make the anise rolls:
- First, put the dry anise in a large bowl, along with the extra virgin olive oil and the sugar. Whisk this mixture well until the sugar melts.
- Now, mix half of the flour with the baking soda. Add the flour to the bowl with the oil, lemon and sugar. Then add the lemon zest to the same bowl and stir well. Mix well and add the rest of the flour.
- When it becomes difficult to continue stirring the mixture, switch to stirring with your hands. When all the ingredients are well integrated, form a ball with this dough. Once you have it, divide it into two more or less equal parts.
- Take one part of the dough and stretch it into an elongated shape. Cut the dough into equal portions. Stretch each of the dough portions and form the rolls.
- Repeat the previous step with the other half of the reserved dough. In the meantime, preheat the oven to 180ºC. Cover a baking tray with oven paper and place the rolls on top of the tray.
- Lastly, paint the rolls with water or a vegetable milk, so that they brown in the oven. Sprinkle them with a little sugar on top and put them in the oven. Let them cook for about 20 minutes, with the fire on top and bottom. Now, your rolls are ready to enjoy.
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