Lenten biscuits aromatic Haniotika
(which can be eaten like bread)
The protodokimasame before many years Paleochora Chania. There they told us that say 'mats'. Later I saw the now classic book "Cretan cuisine" of Psilakis that the mats are special wedding cake (not biscuits) in the areas of Selino and Kissamos. It is known that Sfakian biscuits at work in 1958 A. Chryssoulaki also referred to as wedding treats. I think it's the tastiest nuts of Crete.
Now move across the island and perhaps to the shops with Cretan products in Greece. Fragrant anise and coriander and is slightly sweet, fluffy and fasting. The lady we serve them, I said "paw" the recipe. You know, like "the kilo of flour you put both of it so of him, etc" but the units measurement was in many materials including ... the handfuls. The good thing is that I said to knead the water we cook many different herbs. With handfuls as you will see!
After some years, put 'mats' that we bought back to Paleochora saw the recommendation and after experimenting in the proportions came to the following recipe. We'd like the Chaniotisses who read the blog to tell me their opinion on whether I run right recipe given to me. Of course I know that each house has its own recipe for these traditional preparations. But that I suppose coriander they contain all the recipes makes a difference!
Materials:
2 cube fresh yeast (about 80 grams) or 4 packets dry yeast
1 kg flour (put all purpose)
¾ cup oil
¾ cup sugar
1 shot of raki
Half teaspoon salt
3 teaspoons crushed coriander
2 teaspoons crushed anise
1 teaspoon ground mastic grain in multi with a spoonful of sugar
teaspoon grated cinnamon
1 - 1,5 cup water in which we boil:
2 bay leaves
The peel an orange
2 cinnamon sticks (about 5 cm each)
1/3 κούπας γλυκάνισο σε σπόρους
Στο πλάσιμο περίπου 200 γραμμάρια αποφλοιωμένο σουσάμι.
Επί το έργον:
Βράζουμε 5 minutes for 2 to 2.5 cups of water with the herbs and leave to cool without taking the herbs. So we have an extract of that smell. Strain and measure 1 cup if you use fresh yeast and 1.5 mug if you use dry.
If we put fresh yeast, dissolve in half cup lukewarm water (Maximum 40 points) with a tablespoon of sugar and 2 tablespoons of flour and let rise in a covered bowl.
In a bowl put the liquid ingredients and sugar and stir. Add the herbs, the elevated yeast and flour (in which we put salt) slowly as they achieve a dough that does not stick to hands. If we mix the dry yeast with flour. Knead well and let the dough rise.
When ready, the little Then re-knead and form cylindrical rolls and roll in sesame seeds. To stick to the sesame bun our rinse with water to wet thoroughly and spread a towel. The mix with 1-2 tablespoons of sugar.
Cut into slices κάθε ψωμάκι φροντίζοντας να μη ξεχωρίσει και τα βάζουμε σε καλολαδωμένα ταψιά ή στρωμένα με αντικολλητικό χαρτί. Τα αφήνουμε να ανεβούν και τα ψήνουμε σε προθερμασμένο oven at 170-180 degrees for 35-40 minutes. When the chrysokokkinisoun Remove from oven and let cool completely.
then divide into slices the points which we develop (possibly with the help of a knife) and xanafournizoume until paximadiastoun like other biscuits ( here and here ) at low temperature (130 degrees, more than 150 depending on oven).
enough if kept sealed in airtight container and eaten with pleasure and cheese with olives and a morning and afternoon coffee because we are not too sweet.
Comments:
1) Obviously, instead of yeast we have used yeast
2) We can not divide the rolls into slices before baking, and cut the biscuits afterwards.
3) It is delicious and soft, before paximadiastoun. My family eat half as sweet breads and biscuits not like.
On fasting, and sometimes I put any handful of raisins, conjure a personal trividakia (μακρόστενα ψωμάκια) ή σε μεγάλα ψωμιά και γίνονται υπέροχα!
4) Η διαδικασία του ζυμώματος μπορεί να γίνει και στο μίξερ με τον ειδικό γάντζο.
5) The information found in the book "Cretan cuisine" by M. and N. Psilakis Editions Karmanor, Heraklion 1997, p. 279
on the website:
http://www .rizitiko.org / ethima.html
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