Paximadakia (crakers) With Aroma And Flavor recipes

This recipe creates fragrant Greek-style crackers (paximadakia) using maize oil, wine, orange juice, warm spices, raisins, and sesame seeds. Ingredients are mixed, shaped, and baked to produce a sweet, aromatic biscuit often enjoyed with coffee or tea.

Print Recipe

Total Time 1 20

Course Snack

Cuisine American

Servings 4 people

Calories 6202.7 kcal

Equipment

1 Large Mixing Bowl For combining ingredients
1 Measuring Cups and Spoons For accurate ingredient quantities
2 Baking Sheets Lined with parchment paper
1 Whisk or Spatula For mixing
1 Sharp Knife or Pizza Cutter For shaping or cutting dough logs (optional)

Ingredients

Main

•¾ cup maize oil
•¾ cup red or white wine
•½ cup orange juice
•1 tsp. orange zest
•1 sachet baking powder
•½ tsp. baking soda
•1 tsp. cinnamon
•1 tsp. clove
•4 tsp. aniseed
•1 cup sugar
•1 cup golden or black raisins
•100 gr. sesame seeds
•750 gr. all-purpose flour

Instructions

Preheat your oven to the appropriate temperature (likely around 350-375°F or 175-190°C) and line baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, clove, aniseed, and sugar until well combined.
In a separate bowl, combine the maize oil, red or white wine, orange juice, and orange zest.
Pour the wet ingredients into the dry ingredients and mix with a spatula or spoon until a cohesive dough forms. Do not overmix.
Fold in the golden or black raisins and sesame seeds until evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface.
Shape the dough into logs, approximately 1-inch in diameter, or form into small rounds or other desired shapes.
Arrange the shaped dough pieces on the prepared baking sheets, leaving some space between them.
Bake for 20-30 minutes, or until the paximadakia are golden brown and firm to the touch. Baking time will vary depending on size and oven.
Remove from the oven and let the paximadakia cool completely on the baking sheets or transfer to a wire rack before serving or storing in an airtight container.

Notes

These aromatic paximadakia are rich with warm spices and citrus. Ensure all dry ingredients, especially the leaveners and spices, are evenly distributed before combining with the wet. The dough will be soft due to the high oil content. Shape consistently for even baking. For a traditional, crisp paximadia texture, consider a second bake at a lower temperature (around 250-275°F or 120-135°C) after the initial bake, until thoroughly dried out. The wine and orange juice provide the necessary acid to activate the baking soda, contributing to the texture. Do not overwork the dough after adding flour.