Anise drop biscuits

Anise drop biscuits

By
From
Baking
Makes
30
Photographer
Vanessa Levis

These tiny biscuits bake to a puffed top on a soft biscuit base. Buy ready-crushed aniseed powder, or for the freshest flavour, crush it yourself using a mortar and pestle or a coffee grinder.

Ingredients

Quantity Ingredient
1 egg
75g caster sugar
1/4 teaspoon vanilla essence
110g plain flour
1/3 teaspoon baking powder
1/2 tablespoon crushed aniseed

Method

  1. Preheat the oven to 160°C. Line baking trays with baking paper.
  2. Using an electric mixer, beat the eggs until fluffy, then beat in the sugar, a little at a time. The mixture should be thick and pale yellow. Add the vanilla, then sift in the flour and baking powder. Add the aniseed and beat for 5 minutes.
  3. Drop half-teaspoonfuls of the mixture, well apart, on the prepared baking trays. Bake for about 12 minutes or until lightly coloured.
  4. Remove from oven, loosen the biscuits on the foil and leave them on it, uncovered and at room temperature, for 18 hours to dry. Store in airtight containers.

Freezing biscuits

  • Un-iced, unfilled biscuits freeze well. Place cooled biscuits in freezer bags, expel as much air as possible, then seal, label and date. Freeze for up to 2 months. To use, remove from the bag and arrange on baking trays lined with baking paper. Allow to thaw at room temperature, then refresh in a 180°C oven for a few minutes. Allow to cool, then fill, ice and decorate if desired.
Tags:
baking
bakery
margaret
fulton
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