Anise Tea Cake (Qarshalla)
The classic tea-time bake known as qarshalla: a simple anise-perfumed sponge baked, sliced into fingers and toasted again until crisp and golden — made for dipping into hot tea or coffee on a cold day.
Few aromas say teatime like toasted anise. These crisp, ring-shaped tea cakes—known across the region as qarshalla—are made to be dunked, softening just enough with each sip. They keep for weeks in a tin, ready whenever guests arrive.
How to Prepare
Beat the eggs with the vanilla and sugar until pale and fluffy.
Whisk in the oil and the aniseed.
Fold in the flour, baking powder and salt to a smooth batter.
Pour into a lined tray and bake at 180°C for about 25 minutes until set and golden.
Cool slightly, slice into fingers, lay them flat on the tray and toast again at 150°C until crisp and golden on both sides.
Cool completely and store airtight — serve with tea or coffee.
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The second toasting is what makes it qarshalla — go low and slow so the fingers dry crisp through without browning too fast.
Ingredient Swaps
Anise: swap for fennel seed or a mix of anise and sesame.
Topping: sprinkle sesame or nigella seeds on top.
Vegetable oil: melted butter gives a richer flavor.
Common Questions
Why should the cakes be dry?
So they hold up to dunking and keep for a long time.
How do I store them?
In an airtight tin away from moisture for weeks.
Can I reduce the sugar?
Yes, they're only lightly sweet to begin with.
What can replace anise?
Fennel seed, or a blend of anise and sesame.
Why did they crack?
Usually dry dough; add a little liquid to adjust.
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