Anisbroetli (Aniseed Biscuits)

"These are traditional Swiss biscuits, made with moulds similar to shortbread moulds. They are hard, and great to nibble on and dunk in coffee. I also make an almond variation for those who don't care for anise, I will post separately. It makes quite a bit depending on the size of your cutters, but is easily halved."
 
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photo by Chickee photo by Chickee
photo by Chickee
photo by Artandkitchen photo by Artandkitchen
Ready In:
40mins
Ingredients:
6
Serves:
50
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ingredients

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directions

  • Break the anise seeds down a little in a spice grinder or mortar and pestle so they are not so chunky.
  • Cream eggs and sugar.
  • Add kirsch, ground aniseed, and salt.
  • Add flour and knead to a dough. You may need a little extra flour to get it to the right consistency.
  • Roll out the dough to 1cm thick on a floured surface.
  • Using cookie cutters, cut out shapes, make decorations on them using shortbread moulds (or use Anisbrötli Mödeli if you have them!).
  • Place on baking paper on an oven tray.
  • Bake at 160 degrees Celcius for 20 minutes. The biscuits should not brown but stay light in colour.

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Reviews

  1. We like these cookies A LOT!<br/>I tried to bake them after cutting (like the cookie on the left with the flower) and after drying 12 hours (like the squirrel and the cookie on top): if you want a clear pattern without cracks, it%u2019s better you let them dry at least 12 hours. In this way they will spread only on the bottom.
     
  2. Growing up in Switzerland we baked these cookies a lot and we always let them dry overnight . That way they develop a "good foot " as my mom used to say . And they stay nice and white .
     
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RECIPE SUBMITTED BY

I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse. I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake. My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
 
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