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Paški baškotin: recipe illustration
Snacks & baking

Paški baškotin

A dry, crunchy biscuit from the island of Pag, flavoured with aniseed and orange zest. It keeps for a long time and is traditionally enjoyed with a glass of sweet wine or rakija.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

269 kcal per serving

Protein
6.7 g
Carbohydrates
40.5 g
of which sugars
19.3 g
Fat
8.4 g
Fiber
1.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C (gas mark 6) and line a tray with baking paper.
  2. Whisk the eggs with the sugar for 5 minutes until pale and frothy.
  3. Mix in the lukewarm melted butter, the orange zest and the aniseed.
  4. Combine the flour, baking powder and salt, then gently fold them into the egg mixture.
  5. Shape two logs about 4 cm wide on the tray, spaced 5 cm apart.
  6. Bake for 20 minutes until the surface is golden.
  7. Let cool for 10 minutes, then cut the logs into 1 cm diagonal slices.
  8. Lay the slices flat on the tray and bake for 8 minutes on each side to make them really dry and crunchy.

Variations and tips

Chocolate version. Add 40 g of unsweetened cocoa powder to the flour for a more indulgent version.

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Original Ecomely recipe.