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
How it's done
The kids can help at the marked areas .
Place the eggs, icing sugar and salt in a bowl, mix using the whisk on a mixer until the mixture becomes lighter in colour.
Mix the flour and aniseed, add to the bowl, stir into the mixture, cover and chill for approx. 30 mins.
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.
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.
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