Pawaru-Grahmata

№ 54VIII. nodaļa

Anīšu karašas

Anise wafer rolls

  • Makes about 24
  • about 1 hour
  • Melnraksts · vēl nav izmēģināts

1796Annischu karraschas.

Modernizētslpp. 350–351 · PDF 364–365

The book gives 12 eggs, 1 mārciņa (419 g) of flour and as much sugar. We use a quarter: 3 eggs and 105 g each of flour and sugar.

Method

5 soļi
  1. Beat the eggs, sugar and flour together, then add the ground aniseed and keep beating with an electric whisk for 5–8 minutes, until the batter is pale and falls from the whisk in a thick, unbroken thread.
  2. Heat a pizzelle or krumkake iron (or any thin wafer iron) and brush it with clarified butter.
  3. Put a heaped teaspoon of batter in the middle, close the iron and bake for 30–60 seconds (a stovetop iron 30–40 seconds on each side), until pale golden. Grease the iron again only if they start to stick.
  4. Lift each wafer off and at once wrap it round a thin rolling pin or the handle of a wooden spoon. It sets within seconds; slide it off.
  5. Spread them on a wire rack in a 100 °C (80 °C fan) oven for 5 minutes to crisp, the modern version of the book's sieve by the fire. Store in an airtight tin.

Notes

What the book says vs. what we added

the book beats 12 eggs with 1 mārciņa each of flour and sugar, adds finely pounded aniseed and beats a good while longer, until the batter is white and pulls like a thread, then bakes spoonfuls golden on both sides in a hot iron greased with butter or bacon, wraps them round a rolling pin while still warm and dries them on a sieve by the fire to make them crisp. The quantities are a quarter of the book's; the iron, times and oven temperature are ours.

The dish

close relatives of Italian pizzelle (also flavoured with anise), Norwegian krumkake and the old German Hohlhippen. The batter has no fat, so the iron must be greased.

Shape

round a rolling pin they come out as curved half-tubes; round a spoon handle, as cigar-shaped rolls. Both work. Shape them fast, before they harden.

Iron

the same kind of iron as for the waffles in 08-053, but the thinner the plates, the crisper the wafers.

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