Anise Drop Biscuits
These are beautiful little biscuits my Grandmother used to make at Christmas. Use small eggs if you can.
Ingredients
Serves: 36
- 3 eggs, beaten
- 1 cup (220g) white sugar
- 2 cups (250g) plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1 tablespoon anise seed
Directions
Preparation:20min ›
Cook:20min ›
Ready in:40min
- Preheat oven to 180 degrees C.
- Combine the sugar and the beaten eggs and continue to beat for 15 minutes. Stir in the flour, baking powder, cream of tartar and the anise seeds.
- Drop by teaspoonfuls onto a greased baking tray and bake at for 15 minutes.
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Reviews and Ratings
Global Ratings:
(27)
Reviews in English (25)
I make these often. I use the bulk/bagged anise seed in the Hispanic food section, rather than the overpriced little jars in the spice section. Also, rather than beat the eggs and sugar that long, I just mix the two, then let them sit until the sugar is dissolved (which is the whole point, anyway). Yummy, always! I like mine a bit on the chewy side. - 29 Dec 2007 (Review from Allrecipes USA and Canada)
You left out: drop by teaspoonfulls on a greased & floured pan (or use Pam for Baking - works better). Then let dry for 8 hours (or overnight)before baking. Cookies will then develop the propper frosting-like crust on top. You can't make these cookies in rainy or humid weather. - 01 Dec 2009 (Review from Allrecipes USA and Canada)
I made my cookies much larger than teaspoon drops and they turned out wonderfully. Let them bake longer (until edges are slightly brown - like the color of antique book pages). - 01 Dec 2002 (Review from Allrecipes USA and Canada)