Anise cookies
Five ingredients, plus one day of patience, because they are dried before baking
Hello gourmets,
Cakelicious is based in Fribourg, and here the Chilbi is celebrated from late August to late October: the Bénichon, the festival marking the end of the harvest. It includes Bricelets, Croquets, Vin cuit and Pain d'anis.
Last year I showed you the real Fribourg anise rolls. Today comes the German-Swiss version: anise cookies. Actually a Christmas treat, but they suit the Chilbi just as well.
Five ingredients, a dough in ten minutes, and then a day of waiting, because the cookies have to dry before baking.
Ingredients
Step by Step
Dough
Beat the eggs and icing sugar
Put 2 eggs and 220 g icing sugar into a large Bowl and beat them for a good 2 minutes on the highest setting with the Whisk. The mixture becomes foamy and noticeably lighter.
Anise and Kirsch
Add 2 tbsp anise seeds and 1 tbsp Kirsch, the Measuring spoons get the amount of anise for cookies just right, and keep beating for another minute.
Work in the flour
Switch from the Whisk to the K-beater, add 320 g White flour and stir for 1 to 2 minutes. You get a lovely cookie dough that barely sticks.
Rolling out and cutting
Roll out to 9.5 mm
Place the dough on a sheet of baking paper and cover it with cling film. It wrinkles less than a second sheet of baking paper, and the dough looks nicer afterwards. Roll it out to about 9.5 mm; I stacked three dough sticks for this.
Dough sticks
Professional rolling pin, 30 cm
Stainless steel angled spatula
Silicone mat SILPAT 40x30cm
Prepare the tray and cut out
Line a perforated tray with a Silicone mat, perforated or not, either works. Then cut out the dough; I use a round, fluted Cookie cutter of 3 to 4 cm. Other shapes work just as well.
Transfer with the Angled spatula
Lift the cookies with a small Angled spatula so they keep their round shape, and arrange them on the trays. For me it came to two full trays.
Drying and baking
Dry for 16 to 24 hours
Leave the cookies just as they are to dry for 16 to 24 hours: no lid, no cloth, nothing. I put the trays on top of the freezer, where they are protected from light and heat. The drying is the real trick: it is the only way the cookies keep their shape while baking. Afterwards they are dry on the outside and still soft inside.
Baking
Preheat the oven to 150 °C fan and bake the two trays for 15 minutes.
Anise cookies
Ingredients
Dough
Preparation
- Mixture: Whisk 2 eggs with 220 g icing sugar on the highest setting for 2 min. until foamy.
- Flavour: Add 2 tbsp anise seeds and 1 tbsp kirsch, continue whisking for 1 min.
- Dough: Work in 320 g White flour with the K-beater for 1 bis 2 min.
- Rolling out: Roll out to 9.5 mm between baking paper and cling film.
- Cutting out: Cut out with a round wavy Cookie cutter (3 bis 4 cm) and place on the tray with the Angled spatula.
- Drying: Let dry uncovered for 16 bis 24 hrs. Leave open, protected from light and heat.
- Baking: 15 min. at 150 °C fan.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery: exactly the sizes the recipe was tested with.
Ingredients
Star Anise Liquid aroma 50 ml
Green Anise, 50 g
Swiss White flour, 1 kg
Accessories
Dough sticks
Professional rolling pin, 30 cm
Cookie cutter set wavy rings, 14-piece
Stainless steel angled spatula
Silicone mat SILPAT 40x30cm
Measuring spoon set, 4 pieces (2 bis 15 ml)
Delivery in 1 bis 2 working days · Free shipping from CHF 100
So gelingen sie garantiert
It's the only reason the cookies keep their shape while baking. If they go into the oven too early, they spread and the wavy edge disappears.
On top of the dough, film creases less than a second sheet of baking paper. The surface stays smooth and the cookies look cleaner.
With your fingers you press the freshly cut cookies into an oval shape. A small Angled spatula lifts them without deforming them.
Common questions
So that a firm skin forms on the outside. That's the only way they keep their cut shape in the oven and get their typical pale foot. Inside they stay soft, as only the surface dries.
You can, but it's part of the flavour. Without alcohol, use a tablespoon of milk instead so the dough has the right moisture.
About 9.5 mm, which is fairly thick for cookies and is part of this recipe. Three dough strips stacked on top of each other give this height and keep it even across the whole sheet.
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