Recipe - Swiss Aniseed Cookies
Claudia's Swiss Aniseed Cookies (Chaebeli/Anisgebaeck)
Using Aniseed in baking has a long tradition and can even be traced back to the Egyptians. It was 'only' in the 15th century that Aniseed found it's way into Europe as a baking spice.
These cookies are a specialty of the Swiss canton of Aargau. Owing to the the strong and mildly bitter taste, they are traditionally considered a 'typical' man's cookie.
INGREDIENTS:
METHOD:
BAKING:
These cookies are a specialty of the Swiss canton of Aargau. Owing to the the strong and mildly bitter taste, they are traditionally considered a 'typical' man's cookie.
INGREDIENTS:
- 4 Eggs
- 450gm / 3 1/2 cups of Icing Sugar
- A pinch of salt
- 1 1/2 Tbsp of Aniseed
- 1 Tbsp of Kirsch or Brandy (optional, or use water instead)
- 550gm - 600gm / approx 4 1/2 cups of Flour
METHOD:
- With the exception of the flour, put the ingredients in a bowl and whisk the mixture with a food processor for about 5 mins or unit pale.
- Fold the flour in a form a dough.
- Method 1: With the dough, form rolls of about 1 1/2cm in diameter, then cut into pieces about 5cm long. Make 2-3 angular incisions along the edge of each cookie, and bend them slightly into a flat crescent - opening the incision slightly.
- Method 2: Roll out the dough onto a lightly floured surface. Use a lightly floured cookie mold to gently press a pattern into the dough and cut around the edge with a knife. Roll together the excess dough and repeat.
- Place the cookies on a lightly-buttered baking sheet, but don't use non-stick baking paper.
- Don't touch or move the cookies once they are in place.
- Leave to dry for 24-48 hours at room temperature, making sure they are not in a draught.
- Each cookie should form a small 'foot' as it dries.
BAKING:
- Pre-heat the oven to 140 C, and bake for about 25 mins.
- While baking leave the oven door slightly ajar (eg, use a spatula).
- Let the cookies cool on a tray, then use a spatula to lift them off.
