Anise Cookies

Hello food lovers,

Cakelicious is based in Fribourg. And here, we celebrate the Bénichon from late August to late October (depending on the region)!

The Bénichon is a tradition from Fribourg to celebrate the end of the harvest. We enjoy a big meal — not exactly light! ;o)

And most importantly, we eat bricelets, croquets, vin cuit and anise breads (anise cookies).

Last year, I shared with you the real traditional anise breads from Fribourg. This year, I wanted to create a very indulgent alternative as well.

A Swiss-German recipe more commonly made at Christmas, but which also works wonderfully during the Bénichon season.

Here are my anise cookies.

The recipe is super simple and so are the ingredients!

To make about 40 cookies, you will need:

- 2 eggs

- 220g icing sugar

- 2 tbsp anise seeds

- 1 tbsp Kirsch

- 320g plain flour

In a large bowl, pour 2 eggs with 220g icing sugar and whisk for a good 2 minutes at maximum speed.

The mixture will become foamy and lighten in colour.

Then add 2 tbsp anise seeds and 1 tbsp Kirsch.

Use measuring spoons to precisely measure the anise and Kirsch.

Whisk again for 1 minute.

Finally, remove the whisk.

Add 320g plain flour and mix with the flat beater (K attachment) for 1 to 2 minutes.

You will get a lovely cookie dough that barely sticks.

Place your cookie dough on a sheet of baking paper. Cover it with cling film and roll your dough out to approximately 0.95 mm using a large rolling pin.

I stacked my 3 cookie bars on top of each other to achieve 0.95 mm. It was perfect.

I like to place cling film on top of my dough rather than a second sheet of baking paper... I find it creates fewer creases and gives a smoother result. :o)

There you go, your dough is nicely and evenly rolled out!

Prepare a perforated baking tray lined with a perforated or non-perforated silicone mat (both work) to place the cookies on.

It's now time to cut out your cookie dough. I used a round fluted cookie cutter of about 3-4 cm.

I love this simple little shape, but of course you can choose other shapes if you prefer.

To avoid misshaping your cookies, pick them up with a small angled spatula. This way they will keep their round shape nicely. :o)

The perforated tray is really ideal for achieving a beautiful bake.

I filled two trays with cookies.

Let your cookies dry as they are for 16 to 24 h. No lid or cloth... nothing! They need to dry out.

Personally, I placed them on top of my freezer away from light and heat.

Drying allows the cookies to keep their original shape once baked.

In my second photo below, you can clearly see they have dried on the outside but not on the inside (I flipped the cookie over to take the photo).

Preheat your oven to 150°C, fan setting. Bake both trays for 15 minutes.

And there you have beautiful anise cookies. :o)

Whether you celebrate the Bénichon or not, I promise you these little cookies are perfect with a cup of coffee.

Wishing you a wonderful Sunday, food lovers.

Karin

P.S.: All the equipment used can be found at the bottom of the recipe.