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      • Christmas Group Functions
      • Catering Options
    • Wine Matching Dinner
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    • Recipes >
      • Recipe: Easter Flan
      • Spinach and Ricotta Stuffed Pasta Shells
      • Recipe Swiss Aniseed Cookies
      • Recipe: Fry-pan Brownie, Home-made Vanilla Ice-cream & Dried Raspberries
      • Receipe: Caprese Salad
      • Recipe Fry-pan Brownie, Home-made Vanilla Ice-cream & Dried Raspberries
      • Recipe: Tiramisu
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Recipe - Swiss Aniseed Cookies

Picture
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:
  • 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.
     
DRYING:
  • 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.
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