for 32 pieces

Dough

200 g	butter, soft
100 g	icing sugar
2 pinch	salt
2	fresh eggs
2	star anise
300 g	white flour

Glaze

150 g	sugar
1 ½ tbsp	water
40 g	butter, cut into pieces
¾ dl	full cream

Rings

a little

gold dust

How it's done

Dough

Place the butter in a bowl, add the icing sugar and salt, beat using the whisk on a mixer until the mixture becomes lighter in colour. Beat in the eggs. Finely crush the star anise using a mortar and pestle, sift into the egg mixture. Add the flour, mix in using a rubber spatula.

To shape

Transfer the dough to a piping bag with a smooth nozzle (approx. 12 mm in diameter), pipe rings (approx. 5 cm in diameter) onto a baking tray lined with baking paper.

To bake

Approx. 12 mins. in an oven preheated to 180 °C (convection). Remove from the oven, allow to cool slightly, slide onto a cooling rack along with the baking paper, leave to cool completely.

Glaze

Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally, until a golden brown caramel has formed. Remove the pan from the heat. Add the butter, melt. Pour in the cream, simmer for approx. 2 mins. until a creamy consistency is achieved. Remove the pan from the heat, allow to cool for approx. 5 mins. so that the caramel mixture becomes a little thicker.

Rings

Dip the rings half way into the glaze, place on a rack, dust with gold powder, leave to dry.

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