27 replies to this topic

[gfron1]

I'm tired of paying $1 crisp for something that probably costs 5 cents! Can someone tell me how to make these? Thanks.

[dockhl]

I'm tired of paying $1 crisp for something that probably costs 5 cents!  Can someone tell me how to make these?  Thanks.

How does this look?

http://www.wildyeast...ive-oil-wafers/

[gfron1]

That's them. Have you made them before?

[dockhl]

No but they sound pretty easy and LOOK delicious! Jump in and tell me how close they are to what you are looking for......

[gfron1]

They look exactly like what I buy, so I'll make some this week and post the results.

[dockhl]

Thanks, Rob ! I look forward to the results. Are they a little sweet?

K

[gfron1]

The base is very lightly sweet, but then they sell both a sweet and savory version which basically means sugar sprinkles or not.

[dockhl]

Do you think the anise liqueur is essential? I'll get some if I need to but I hate it.......:(

Kathy

[baroness]

Do you think the anise liqueur is essential? I'll get some if I need to but I hate it.......:(

Kathy

Why not substitute a smaller amount of anise oil or extract? The crisps sound wonderful, but I am also not a fan of liqueurs.

[Marlene]

The base is very lightly sweet, but then they sell both a sweet and savory version which basically means sugar sprinkles or not.

For some reason, I keep thinking these would be great with a light sprinkling of coarse salt. I may have to try these this afternoon!

[gfron1]

I like the idea of anise extract instead of spending money on a liquor that I won't use. And Marlene, I think course salt will be too much. Their strength is in how delicate they are in texture and flavor. The sugar works because its not so shocking to the mouth. I also think it would be fun to try different oils to see what impact that has (grassy, fruity, peppery, etc).

Edited by gfron1, 20 November 2008 - 06:13 AM.

[Marlene]

You're probably right, it just stuck in my head for some reason. What about an almond extract for those who don't like the licorice taste?

[gfron1]

That would be nice! In fact, the ones I have include an almond version with slivered almonds on top.

[Anna N]

Did anyone figure out what the blackened lemon zest-flavoured oil adds to this recipe? No lemons in the house.

[gfron1]

For what its worth, the Matiz brand tortas show an ingredient list of: Wheat flour, Virgin olive oil (24%), sugar, sesame seeds, aniseed, essence of anise, salt and yeast for the SWEET version. The savory doesn't have the sugar, aniseed or essence.

[Anna N]

For what its worth, the Matiz brand tortas show an ingredient list of: Wheat flour, Virgin olive oil (24%), sugar, sesame seeds, aniseed, essence of anise, salt and yeast for the SWEET version.  The savory doesn't have the sugar, aniseed or essence.

Hmmm doesn't sound as if the lemon zest is an essential ingredient. Thank you.

[dockhl]

Trader Joe's has prepared refrigerated pizza dough...............

[Marlene]

Maybe it's just me, but 70 g of flour is a lot. I've got this mixing right now and there is now way this is coming together in a soft oily ball.

[Anna N]

Well I made them and they look like the photo in the recipe but 3 out of 3 people gave them thumbs down.

I am guessing this is either some sort of failure on my part or a matter of taste!

They are rather dry crackers with a hint of anise. I guess I will have to try to find the commercial ones and see if I am any more impressed with those.

They came together quite readily in the food processor.

Edited to replace inappropriate smilie.

Edited by Anna N, 20 November 2008 - 03:01 PM.

[gfron1]

Huh. Definitely try the Matiz brand if you can find them. My guess is that they needed more olive oil - they shouldn't be dry at all.

[Marlene]

Well I made them and they look like the photo in the recipe but 3 out of 3 people gave them thumbs down.

I am guessing this is either some sort of failure on my part or a matter of taste! 

They are rather dry crackers with a hint of anise.  I guess I will have to try to find the commercial ones and see if I am any more impressed with those.

They came together quite readily in the food processor.

Edited to replace inappropriate smilie.

Ha. Well since you didn't much care for them, I doubt if I'll try to reprise this! Too bad, they sounded good!

[gfron1]

Okay - those sucked! I saved mine, however, by brushing them with extra ginger syrup I had laying around after baking, before broiling. These are nothing like the packaged ones which are much more refined and delicate and tasty. So back to my original question it looks like...anyone have a good recipe?

[Anna N]

Okay - those sucked!  I saved mine, however, by brushing them with extra ginger syrup I had laying around after baking, before broiling.  These are nothing like the packaged ones which are much more refined and delicate and tasty.  So back to my original question it looks like...anyone have a good recipe?

WHEW! I feel so much better now. I know I followed the recipe to a T (except for the lemon!) so being so disappointed seemed wrong! Must find the "real" thing to see what I am aiming for!

[dockhl]

OK, let's keep looking; now I am intrigued! I wish I had tasted some........... (don't like anise, need to find a substitute.......)

Thanks for the quick trial, guys !

[gfron1]

On my walk home from the cafè tonight I had a couple of ideas. First, this could be an issue of what type of flour. I used an AP that has 10.5% protein. Its my daily sourdough flour. My other thought was that the lack of refine-ness could be fixed by rolling out thinner, then folding over - creating layers. The recipe that we all agree sucks has a similar % of oil as my Matiz does, so that's not necessarily the issue. I'd like to try this with my cake flour next.

[andiesenji]

Earlier today, when I saw this topic, I emailed a friend who was born in Cuba but lived in Spain for quite a few years, now lives in Vista, CA and raises avocados.
She is well known for collecting many odd and unusual recipes so I thought she might know about this one.

She emailed me this recipe and noted that she has substituted cracked caraway seeds for the anise seeds for people who don't care for the anise.
She also said she can't swear how authentic it is but she got it while she lived in Murcia from a neighbor who was originally from Portugal.

Olive-oil wafers

1 1/2 cups plus 2 tablespoons all-purpose flour
1/4 cup hulled sesame seeds
3 tablespoons sugar, plus more for sprinkling
1 tablespoon anise seeds
1 tsp. baking powder
1/2 t salt
1/2 cup extra-virgin olive oil
1/4 c plus 2 tablespoons ice water
2 large egg whites, beaten until foamy

Preheat oven, 400F, place racks in upper & lower thirds.
In electric mixer bowl (with paddle attachments) mix flour, sesame seeds, sugar, anise seeds, baking power & salt on low, until just combined.
In small bowl combine olive oil & water, add to flour mix.
Beat on low until just combined, scrape down sides of bowl.
Shape a 1 1/2 tablespoon of dough into a ball.
Place 2 to 6 balls at a time on a piece of parchment, at least 5" apart and cover with another piece of parchment. (Number depends on the size of your baking sheet - 6 will fit on a half-sheet pan).
Roll out into very thin rounds between the parchment sheets.
Transfer dough with parchment to a baking sheet.
Lift off top piece of parchment.
Generously brush with egg white & sprinkle with sugar.
Repeat with 2 more balls of dough.
Bake, rotating sheets halfway through, until they are brown at edges & in spots on top.
This should take about 6 - 8 minutes.
Cool on wire rack.
Wafers may be kept, stacked between layers of parchment, in airtight container at room temp for up to 4 days.

Edited by andiesenji, 20 November 2008 - 08:56 PM.

[gfron1]

I tried Andie's friends recipe. They were much better than the previous recipe, but still not as flaky/delicate as the Matiz brand. I really think its like a croissant - layers. So, I want to do this recipe again, but brush with oil, fold and re-roll, repeat. That should give it the air pockets and thinness it needs. That said, Anna and Dockhl, this is one you can try and enjoy. I brushed mine with ginger syrup again which is a great finish.


And just for fun, I did a double decker filled with pomegranate seeds and brushed with pomegranate syrup. Nice but I wouldn't do it again.

[gfron1]

Today I used some three day aged dough made with LeBlanc hazelnut oil instead of olive. It was very nice...nice enough that I slathered it with some extra ganache and chomped away!