Delving into Autumn’s Culinary Heritage: Anise Cakes from La Laguna

This autumn, the culinary landscape is enriched by a focus on children’s cooking, particularly in the picturesque region of La Laguna. Here, families have lovingly preserved the tradition of crafting anise biscuits, a delightful treat that has been passed down through generations. These biscuits not only reflect the region’s rich culinary heritage but also serve as a means for families to bond over the joys of cooking.

The Art of Making Anise Biscuits

The creation of these exquisite anise biscuits begins with a straightforward yet meticulous process. In a large mixing bowl, the first step involves combining 12 raw eggs with an equal measure of sugar and four pinches of star anise. This unique blend is then whisked vigorously near a gentle heat source until it transforms into a fluffy paste that nearly reaches the edges of the bowl. The mixture must be capable of holding at least 12 quartillos, a traditional measure that speaks to the recipe’s authenticity. This whisking process typically takes around seven and a half minutes, ensuring that the mixture is adequately aerated for the perfect texture.

Once the mixture has reached the desired fluffiness, it is removed from the heat but continues to be whisked for an additional seven and a half minutes. This step is crucial as it helps maintain the airy quality of the batter. Gradually, 12 ounces of fine flour are introduced into the egg mixture. It is essential to gently fold the flour in using a slotted spoon, as this technique preserves the lightness of the batter, which is key to achieving the ideal biscuit consistency.

The Baking Process: From Batter to Biscuit

After preparing the batter, it is carefully poured into loaf tins that have been generously greased with butter and dusted with flour. Each tin should measure approximately one handspan in length, six fingers in width, and two fingers in depth, ensuring that the biscuits have enough space to rise beautifully during baking. The biscuits are then placed in a low-temperature oven, where they will slowly develop their flavor and texture. To determine if they are fully baked, a skewer is inserted into the center of the biscuits; if it comes out clean, they are ready to be removed from the oven.

Once baked, the biscuits should be allowed to cool completely before being cut into bars, each about the width of a finger. This method not only enhances the visual appeal of the treats but also makes them easy to share and enjoy. The final product is a delightful combination of flavors and textures, making these anise biscuits a beloved autumnal treat in La Laguna.

Decoding Measurements for the Home Cook

For those who may be unfamiliar with the specific measurements used in this traditional recipe, understanding them is crucial for successful preparation. An ounce is defined as a weight of 16 drams, which is equivalent to 287 decigrams. Therefore, the recipe calls for 344 grams each of sugar and flour, ensuring that the proportions are just right for the perfect biscuit. A pinch, often used for measuring spices, is the amount that can be comfortably held between the thumb and index finger, adding just the right hint of flavor without overwhelming the dish.

A quartillo, a liquid measure, is specifically a quarter of an azumbre, which equals 504 milliliters. This indicates that the mixing bowl should have a capacity of at least 6 liters to accommodate the ingredients. Fine flour refers to high-quality white flour typically used in bread making, ensuring a light and airy biscuit. Additionally, the term handspan denotes a length measurement of approximately 21 centimeters, which is the distance from the tip of the thumb to the little finger when the hand is open. Thus, the batter should be spread in trays that are about 21 centimeters long, allowing for even baking and a consistent shape.

Key points

• The focus this autumn is on children’s cooking in La Laguna.
• Anise biscuits have been a cherished specialty in La Laguna households for centuries.
• The recipe includes 12 raw eggs, an equal amount of sugar, and four pinches of star anise.
• The mixture is whisked for a total of 15 minutes before adding flour.
• Loaf tins should be greased and floured before pouring in the batter.
• Each biscuit is cut into bars after cooling, measuring about a finger’s width.
• Understanding traditional measurements is essential for accurate recipe preparation.