SC - [Fwd: FW: Wafers]

[Kiriel & Chris]

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An absoluate age ago someone asked me for a wafers recipe. 

Unfortunately I have still not been able to track down the one I was
after, however, here is one from Hoskuld Atlasson, Politarchopolis's
biscuitmaker extraordinaire.

Kiriel

> 
> > -----Original Message-----
> > From: Norman W Gray
> > Sent: Sunday, 1 November 1998 9:05
> > To:   Robyn.Hodgkin at mailhost.dpie.gov.au
> > Subject:      Re: Wafers
> >
> >  Greetings,
> >
> > Here is the recipe you asked for with some of my comments at the end.
> >
> > This is from "The Period Palate" by Johnnce Llyn Lewis in a TI.
> >
> > "Traditional Brigidini from Italy
> >
> > 3 teaspoons coarsely ground aniseed,
> > 1 tablespoon olive oil,
> > 2 cups flour,
> > 2 eggs,
> > 10 tablespoons sugar,
> > pinch slat.
> >
> > Place the flour in the middle of a bowl and to it add the eggs, sugar,
> > salt, ground aniseed, and oil.  Using a wooden spoon, mix all the
> > ingredients together until the mixture holds together.  Kneed the
> > dough
> > for 2-3 minutes and then form into balls.  Bake in the waffle iron.
> > (Or
> > roll out into a thin layer and cut into desired shapes. Bake on an
> > oiled
> > sheet for 15 minutes at 375 deg F until golden-brown.)
> >
> > Yeilds: 30"
> >
> > I have used galingale (ginger family) instead of aniseed.  I also use
> > a
> > light olive oil so need a little extra.
> >
> > I roll into small balls then flatten with my fingures.  Also I find
> > they
> > take a little longer too cook.
> >
> > If you want them hard do not bake them on a wet or foggy day, this
> > softens them as they are cooling.
> >
> > I have since done them very thin and they are just like wafers ie you
> > can
> > eat them without a hammer.
> >

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Subject: FW: Wafers
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> -----Original Message-----
> From:	Norman W Gray 
> Sent:	Sunday, 1 November 1998 9:05
> To:	Robyn.Hodgkin at mailhost.dpie.gov.au
> Subject:	Re: Wafers
> 
>  Greetings,
> 
> Here is the recipe you asked for with some of my comments at the end.
> 
> This is from "The Period Palate" by Johnnce Llyn Lewis in a TI.
> 
> "Traditional Brigidini from Italy
> 
> 3 teaspoons coarsely ground aniseed,
> 1 tablespoon olive oil,
> 2 cups flour,
> 2 eggs,
> 10 tablespoons sugar,
> pinch slat.
> 
> Place the flour in the middle of a bowl and to it add the eggs, sugar,
> salt, ground aniseed, and oil.  Using a wooden spoon, mix all the
> ingredients together until the mixture holds together.  Kneed the
> dough
> for 2-3 minutes and then form into balls.  Bake in the waffle iron.
> (Or
> roll out into a thin layer and cut into desired shapes. Bake on an
> oiled
> sheet for 15 minutes at 375 deg F until golden-brown.)
> 
> Yeilds: 30"
> 
> I have used galingale (ginger family) instead of aniseed.  I also use
> a
> light olive oil so need a little extra.
> 
> I roll into small balls then flatten with my fingures.  Also I find
> they
> take a little longer too cook.
> 
> If you want them hard do not bake them on a wet or foggy day, this
> softens them as they are cooling.
> 
> I have since done them very thin and they are just like wafers ie you
> can
> eat them without a hammer.
> 


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