for 40 pieces

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

How it's done

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.

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