These sit somewhere between a crisp cracker and a thin cookie. While most crackers rely on water and yeast, this recipe starts by creaming butter and sugar. The result is a richer, more tender crumb that snaps cleanly when broken.
The flavor is distinct. Anise oil is potent and carries that unmistakable sweet licorice scent that was so common in old-world baking. Because the dough is rolled thin and docked with a fork, it bakes up light and crisp. They are subtle enough to serve with tea but distinct enough to stand on their own. We recommend serving them with a soft, fruited cream cheese spread or thin slices of fresh pear to balance the aromatic spice.
The Recipe
Yields: 16 Crackers | Prep time: 25 minutes | Cook time: 8 to 10 minutes
Ingredients
- 1/3 cup butter, softened
- 1/3 cup sugar
- 2 eggs
- 1/2 teaspoon anise oil
- 2 cups all-purpose flour
Instructions
1. Cream the Butter In a medium mixing bowl, beat the softened butter until creamy. Gradually add the sugar, beating until the mixture is light and fluffy. This aeration helps give the crackers a delicate texture.
2. Mix the Dough Add the eggs one at a time, beating well after each addition. Stir in the anise oil. Gradually stir in the flour until a stiff dough forms. Turn the dough out onto a lightly floured surface and knead it gently just until it forms a cohesive ball.
3. Divide and Shape Divide the dough into 16 equal portions. Shape each portion into a smooth ball.
4. Roll Place a ball of dough between two sheets of lightly floured wax paper. Roll the dough into a 5-inch circle. The wax paper prevents sticking and allows you to get the dough quite thin without tearing it. Repeat with the remaining balls.
5. Dock and Bake Preheat the oven to 375°F (190°C). Place the rolled rounds on lightly greased baking sheets. Prick the entire surface liberally with a fork. This prevents air bubbles from puffing up the cracker during baking. Bake for 8 to 10 minutes or until the edges are lightly browned.
6. Cool Remove from the oven and transfer immediately to wire racks to cool completely. They will crisp up further as they cool.
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Sweet Anise Butter Crackers
These delicate rounds sit somewhere between a cracker and a cookie. Made with creamed butter and scented with sweet anise oil, they are rolled thin and baked until crisp. A unique old-world recipe perfect for tea time or serving with fruit preserves.
Ingredients
Instructions
Cream the Butter
-
In a medium mixing bowl, beat the softened butter until creamy. Gradually add the sugar, beating until the mixture is light and fluffy. This aeration helps give the crackers a delicate texture.
Mix the Dough
-
Add the eggs one at a time, beating well after each addition. Stir in the anise oil. Gradually stir in the flour until a stiff dough forms. Turn the dough out onto a lightly floured surface and knead it gently just until it forms a cohesive ball.
Divide and Shape
-
Divide the dough into 16 equal portions. Shape each portion into a smooth ball.
Roll
-
Place a ball of dough between two sheets of lightly floured wax paper. Roll the dough into a 5-inch circle. The wax paper prevents sticking and allows you to get the dough quite thin without tearing it. Repeat with the remaining balls.
Dock and Bake
-
Preheat the oven to 375°F (190°C). Place the rolled rounds on lightly greased baking sheets. Prick the entire surface liberally with a fork. This prevents air bubbles from puffing up the cracker during baking. Bake for 8 to 10 minutes or until the edges are lightly browned.
Cool
-
Remove from the oven and transfer immediately to wire racks to cool completely. They will crisp up further as they cool.
