for 25 pieces

Dough

125 g	butter, soft
70 g	icing sugar
1 parcel	bourbon vanilla sugar
1 pinch	salt
1	fresh egg
250 g	white flour
1 tsp	aniseed, finely crushed

Icing

100 g	icing sugar
1 tbsp	elderflower syrup
1 tbsp	lemon juice
a little	dried flowers

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.

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