The best aniseed biscuit recipe
Homemade aniseed biscuits
Aniseed biscuits come in all sorts of shapes. We thought we’d use our lovely aniseed cutters to shape them. That way, with very little effort, you’ll end up with lots of different and cute aniseed biscuits. The great thing about the dough is that it’s actually really easy to make. The only thing that might put some people off making these delicious Christmas biscuits is the long time they take to prepare. But hey, that’s not time you have to spend yourself. Not at all. The dough simply needs to rest for a while at room temperature. Admittedly, it’s a full 24 hours, but you can still do whatever you like during that time. Making them is anything but complicated, and pressing the aniseed biscuits into the moulds is almost meditative – and definitely great fun. Simply choose your favourite designs from a wide variety of different moulds. Browse our online shop, get your artistic moulds delivered to your door and start baking!
For anyone who prefers to have everything in printed form, there’s a handy PDF to print out at home.
Key figures
Quantity: approx. 20 pieces
Drying time: 24 hours
Baking time: 10 to 12 minutes
Temperature: 170 ºC fan oven
Difficulty:Medium
Ingredients
| Granulated sugar | 100 g |
| Whole egg | beaten egg | 50 g |
| Aniseed | whole | 1.5 g |
| plain flour | 100 g |
Manufacture
Beat the sugar and eggs together in a food processor until the mixture is light and fluffy. Depending on the quantity in the recipe, this takes between 15 and 30 minutes. That’s why we strongly recommend using a food processor for this.
Once the mixture has been beaten for long enough and is nice and light, you can switch the mixer to a low setting and add about a third of the flour. Sieve the flour before adding it to ensure it is nice and fine.
Once the flour has been stirred in, you can also add the aniseed and stir it in on a low setting. Tip the remaining flour onto your work surface and use your hands to form a large well. You must now pour the frothy egg mixture into this well.
Now, using a metal spatula or dough scraper, fold the flour into the foamy mixture. This will make the mixture increasingly thick as it absorbs the flour. Continue folding the dough with the metal spatula until it becomes firmer.
Use themetal scraperto gather the dough into a large ball, dust your work surface with flour and place the dough on it. Nowcoverit with atea toweland leave it to rest at room temperature for 30 minutes. This will make it less sticky.
Once the dough has risen, you need to knead it briefly by hand once more (it should now be almost non-sticky) and then roll it out on a floured work surface usingrolling pinsto a thickness of 5 mm. Then cut out the dough using around cutter thatisroughly the same size as theembossing mould.
Brushthe star-shaped mould with a little oil (if you’ve used too much, you can dab it off with a bit of kitchen paper), dust it lightly with flour and then press the cut-out pastry into the mould. Press it down gently, making sure you fill every indentation.
Carefully remove the dough from the mould (it usually falls out on its own when you tilt the mould) and place the biscuits on a buttered baking tray, leaving a little space between them. Leave the dough to dry at room temperature for 24 hours. Do not cover!
Finally, bake the dried Chräbeli in a preheated oven at 170 ºC (fan oven) for 10 to 12 minutes.
Storage & Shelf life
They’ll keep for up to 4 weeks in a biscuit tin. Just bear in mind that the older they get, the harder they become.
You can easily store the Chräbeli in the freezer for 2 months.
Nutritional information per 100 g
Energy value in kJ:1378 kJ |Energy value in kcal:327 kcal |Fat:2 g, of which saturated fatty acids: 0.6 g |Carbohydrates:69 g, of which sugars: 41 g |Protein:6 g |Salt:0.06 g
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Leave a comment
Comments
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Zubereitung Chräbeli
By: Claudia Derungs On 2024-10-20Das Rezept klingt super und ich möchte es gerne für Chräbeli anwenden. Wie muss ich nach der Zubereitung des Teiges vorgehen?
Replied by: Nicholas Burk On 2024-10-21
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Aenisguetzli mit Springerle-Model
By: Lisbeth Troxler On 2022-10-08Danke für Ihr Rezept, immer toll was von Ihnen zu lernen.
Leider sind sie mir nicht sooo gut geraten, hatte Schwierigkeit zum herauslösen und nach dem
backen war das schöne Motiv weg.Replied by: Thomas Ramseier On 2022-10-09
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