‘Baking is fun and can be easy.
There are several recipes of traditional Maltese rusks but I particularly like this one with no added fats and a straightforward nearly all-in-one method.
These cookies are meant to be slightly crude, on the larger side with a rusk type texture and great for dunking in a cup of coffee.
The enticingly strong aniseed flavour makes them very special. The same or similar recipe is used to make Christening cookies [round rather than oval and slightly more refined in appearance with pink or blue or white icing piped on the top] and brides cookies [with additional pieces of candied peel].’