3 cups of All-purpose unbleached flour
1/4 cup whole milk
1/2 teaspoon active dry yeast
1 teaspoon orange blossom water
2 Tablespoons freshly ground anise seed
1 Tablespoon whole anise seeds
1/3 cup fine semolina
1/2 cup granulated sugar
2 Tablespoon extra virgin olive oil
- Line two baking sheets with parchment paper and set aside. Preheat oven to 375 grades Fahrenheit.
- Use a small saucepan and slightly warm up the milk. Remove from heat and add yeast and 2 Tablespoon of the sugar. Stir to dessolve and set aside for the yeast to bloom.
- Over a large bowl sift together flour, semolina, rest of sugar. Add ground and whole anise seeds. Incorporate yeast previously dissolved in the milk. Add orange blossom water.
- Mix with your hands and incorporate extra virgin olive oil until dough is all well combined and soft. It might be a little sticky but this is the consistency to look for. Let dough rest for about 15 minutes.
- Using your hands shape the dough into a 10 to 12 inches long rope over a plastic cutting board surface. Then, cut each rope into 3 to 4 inches length of cookie dough at a time. It could be smaller depends on how big you want your anise cookie to be.
- Bring both ends together . Press and pinch dough to form the ring.
- Repeat process with remaining dough. You can also use your imagination on creating shapes or use a cookie cutter.
- Gently remove cookie rings from cutting board and place over baking sheets. Brush top with egg wash (whisk 1 egg+ 1 teaspoon milk )
- Bake in the middle rack of oven for about 20 minutes or until golden brown.
- Remove from the oven and cool cookies over a wire rack.
- Store into a cookie tin or airtight container up to three weeks.
- Enjoy next to a warm cup of tea and get cozy!