Some recipes carry aromas, memories, and stories within them — these Greek anise rusks are one of those treasures.
This is how they were once baked in the small villages of the Peloponnese and the islands: humble ingredients, warm hospitality, and the scent of anise filling the home. A bit of white wine, a touch of cinnamon, and maybe some orange zest — and suddenly the kitchen smells like tradition.
They keep for weeks, pair beautifully with coffee, tea, or even a glass of wine, and make the loveliest homemade gifts.
Make them slowly and lovingly, let them dry and crisp up just like yiayia taught us, and store a little Greek magic in a jar.
Ingredients
- 1 kg flour (bread flour or all-purpose)
- 1 cup olive oil
- 1 cup white wine (raki or ouzo can be used in island versions)
- 1 cup sugar (they’re only lightly sweet)
- 1 tbsp anise seeds
- 1 tsp cinnamon (optional)
- 1 packet baking powder or 1 tsp baking soda
(older versions used sourdough starter — this is the modern short method) - Orange zest (optional, for extra aroma)
Instructions
- Infuse the anise
Boil the anise seeds in ½ cup water for a few minutes. Strain and keep the fragrant water. - Make the dough
In a large bowl combine the olive oil, wine, sugar, warm anise water, and aromatics.
Gradually add the flour mixed with baking powder/soda. Knead until you get a soft, non-sticky dough.
- Shape
Form into long loaves or into small oval cookies. - First bake
Bake at 180°C / 350°F for 30–40 minutes, until lightly golden. - Second bake – Drying
Allow to cool slightly, slice, and bake again at 120°C / 250°F until completely dry and crunchy.
Serving & Gifting Ideas
- Enjoy with coffee, tea, or even a small glass of wine.
- Store in jars or cellophane bags with a ribbon — a perfect rustic holiday treat!
- Add a handmade tag:
“Anise Rusks — Just Like Yiayia Made”
Long-lasting & perfect for gifting!
Nutrition Facts
(Estimated per 100 g — can vary depending on ingredients)
Calories: ~420 kcal
Carbohydrates: ~62 g
Sugars: ~14 g
Fat: ~14 g
Saturated fat: ~2 g
Protein: ~7 g
Fiber: ~3 g
Sodium: ~0.4 g
Values are approximate and for informational purposes only.
FAQ – Frequently Asked Questions
- Can I replace the white wine?
Yes — raki or ouzo works great for extra aroma. You can also use orange juice (they’ll be slightly sweeter).
- How long do they keep?
Up to 3–4 weeks in an airtight container at room temperature.
- How do I know they’re fully dried?
They should snap cleanly — no softness in the middle.
- Can I make them healthier?
Yes:
– Use whole-wheat flour
– Reduce the sugar
– Add more spices for flavor without calories
- Are they vegan / fasting-friendly?
Yes — they contain no dairy or eggs, perfect for Greek fasting traditions.
CookTheGreekWay 