Aniseed scones

Aniseed scones

Total: 12 hr 35 Min. | Active: 20 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 54 kcal
, Carbohydrate: 12 g

Ingredients

40 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

2 fresh eggs
220 g icing sugar
2 tbsp aniseed
1 tbsp kirsch
320 g gluten-free flour (Schär bread mix)
2 tsp ground psyllium
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How it's done

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Dough

Beat together the eggs and sugar using the whisk on a hand mixer for approx. 4 mins. until the mixture becomes lighter in colour. Stir in the aniseed and Kirsch. Mix the flour and psyllium, and stir into the egg mixture.

Shaping

On a lightly floured surface, roll out the dough in batches to approx. 1 cm thick. Cut out shapes of your choice (e.g. flowers), place on lightly greased trays. Leave to dry for approx. 12 hrs. or overnight.

To bake

Bake for approx. 15 mins. in the lower half of an oven preheated to 150°C, remove and allow to cool a little, carefully separate from the tray using a spatula, leave to cool completely on a rack.

Good to know
Shelf life: Store in an airtight container for approx. 1 week.

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