Aniseed biscuits

Aniseed biscuits

30 Min. Active
13 hr 10 Min. Total
54 kcal per piece
vegetarian, lactose-free, gluten-free
Nutritional value / piece: , Carbohydrate: 12 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.


  • Apron
  • Baking paper
  • Baking tray
  • Bowl
  • Cutter
  • Mixer
  • Oven mitts
  • Rolling pin
  • Tablespoon
  • Timer
  • Wooden rolling pin guides
  • Kitchen scales
  • Cooking spoon (wooden)
  • Cooling rack
  • Spatula


40 pieces


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

Biscuit dough

2 fresh eggs
220 g icing sugar
1 pinch salt
275 g white flour
1 tbsp aniseed

To shape

a little butter, melted

How it's done

The kids can help at the marked areas .

Biscuit dough

2 fresh eggs
220 g icing sugar
1 pinch salt

Place the eggs, icing sugar and salt in a bowl, mix using the whisk on a mixer until the mixture becomes lighter in colour.

275 g white flour
1 tbsp aniseed

Mix the flour and aniseed, add to the bowl, stir into the mixture, cover and chill for approx. 30 mins.

To shape

a little butter, melted

Brush two baking trays with a little butter. Roll out the dough in batches to 1 cm thick between two sheets of baking paper, cut out your favourite shapes, place on the prepared trays. Leave the biscuits to dry at room temperature for approx. 12 hrs. or overnight.

To bake

Approx. 20 mins. per tray in the lower half of an oven preheated to 140°C with the oven door slightly ajar. Remove from the oven, allow the aniseed biscuits to cool slightly, carefully separate from the tray using a spatula, leave to cool completely on a rack.

Good to know
Shelf life: Keep in an airtight tin for approx. 2 weeks.
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