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Cumin Biscuits Recipe
|Plain flour||18 Ounce (500 g, well-beaten egg yolks)|
|Caster sugar||4 Ounce (125 g)|
|Lemons||2 Medium, finely grated zest|
|Eggs||2 Medium, beaten|
|Ouzo/Other anise-flavoured liquor||3 1⁄2 Fluid Ounce (100 ml)|
|Cumin seeds||3 Tablespoon, lightly toasted, then roughly crushed with pestle and mortar|
|Baking powder||1 1⁄2 Teaspoon|
Calories 361 Calories from Fat 28
% Daily Value*
Total Fat 3 g5.1%
Saturated Fat 0.68 g3.4%
Trans Fat 0 g
Cholesterol 46.5 mg
Sodium 220.5 mg9.2%
Total Carbohydrates 70 g23.2%
Dietary Fiber 2.8 g11.2%
Sugars 14.5 g
Protein 6 g12.7%
Vitamin A 2.6% Vitamin C 19.3%
Calcium 14.3% Iron 24.3%
*Based on a 2000 Calorie diet
Whisk the eggs with the smaller quantity of ouzo (you can use more later if the dough seems dry).
Beat this into the dry ingredients until well absorbed.
Add the baking powder to the crushed cumin seeds and then mix this thoroughly into the dough.
On a well-floured surface make half the dough into a sausage shape, about 45 cm (18 in) long.
If it holds its shape too well, it probably has too much flour, and you should work in a little more ouzo.
Transfer the shaped loaf to an oiled, or non-stick, baking sheet, and repeat with the other half of the dough.
Place the two loaves far enough apart to allow for spreading - which they should already have started doing.
Bake the loaves in an oven preheated to 180°C (350°F, gas 4), for 45-50 minutes.
Remove them, cool for 10 minutes, and then cut into 2.5 cm (1 in) slices.
Arrange these in one layer on the baking sheet and return them to the oven to dry out - about 10 minutes, turning them over half way through.
If you let them dry out too much, they will become jaw breakers, while if you don't let them dry out thoroughly, they won't keep well.
Like everything in life, they should be just right.
Cool and store in an airtight container.