These biscuits are one of the easiest biscuits you can make. The dough takes no time at all, then all you have to do is roll it, cut it and leave it to dry for a long, long time. But these biscuits take next-to-no effort. And they taste all the better for it. They are delicious fresh from the oven while still soft. But they taste great later, too. They will keep in a biscuit tin for up to a month.
Ingredients
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
Aniseed
Dough
Utensils
1 baking tray, greased
How it's done
Aniseed
Toast the aniseed in a frying pan without any oil. Remove the pan from the heat, add the lemon zest, leave to cool.
Dough
Using a mixer, beat the eggs, salt and icing sugar until the mixture becomes lighter in colour. Add the aniseed and lemon zest, mix. Sieve in the flour and mix everything together to form a dough; do not knead.
To shape the biscuits
Using your hands, shape the dough into rolls the width of your finger, cut into pieces approx. 6 cm long. Make two diagonal incisions on each and gently bend. Place the biscuits on the prepared tray.
To dry
Leave the biscuits to dry (uncovered) at room temperature for at least 12 hrs. They are sufficiently dry when a pale border appears on the underside.
To bake:
Approx. 20 mins. in the lower half of an oven preheated to 140°C with the oven door slightly ajar. Remove, allow to cool slightly. Carefully separate the biscuits from the tray using a spatula, leave to cool on a rack.
| Note: | Grease the baking tray thoroughly with butter so that the biscuits don't stick. |
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