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
Dough
Icing
How it's done
Dough
Place the butter, icing sugar, vanilla sugar and salt in a bowl, mix using the whisk on a mixer. Add the egg and continue to beat until the mixture becomes lighter in colour. Add the flour and aniseed, combine to form a dough, flatten a little, cover and chill for approx. 1 hr.
To shape
On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to approx. 7 mm thick. Cut out circles (approx. 5 cm in diameter), place on two baking trays lined with baking paper.
To bake
Approx. 12 mins. in an oven preheated to 200 °C (convection). Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
Icing
Mix the icing sugar, syrup and lemon juice in a bowl to make a thick icing. Coat the biscuits with the icing, arrange the flowers on top, leave to dry.
| Shelf life: | Store in an airtight tin for approx. 2 weeks. |
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