November 7, 2007 - 2:15pm
Bread Discs - the good kind
The other day when I made grissini, I used part of the dough to make Susan's (Wild Yeast) Tortas de Aceite (Olive Oil Wafers). They may not look quite as nice as Susan's but I have a feeling that we like them as much as she does. I made ours with fennel seeds (didn't have anise seeds) and Pernod, which I'm guessing amounts to the same thing as "anise liqueur". Wow! These discs are fantastic! They are easy to burn though... But if they aren't burned, they are light and crisp, with a lovely hint of licorice flavour. (And I don't even LIKE licorice....) They're wonderful on their own or with cheese. They are the perfect thing to serve after dinner! They're also good with soup for lunch or great with coffee for elevenses. Frankly, even the darker ones were delicious. Thank you once again, Susan! We'll be making these often!