Chräbeli biscuits

Total: 12 hr 50 min. | Active: 30 min.
vegetarian, lactose-free

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.

Recipe by:
Nadja - LouMalou

Ingredients

for 25 pieces

Aniseed
1 tbsp aniseed
1  organic lemon, use grated zest only
Dough
2  fresh eggs
1 pinch salt
160 g icing sugar
250 g white flour

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.

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