Anise Seed and Rum Biscuits

    (21)
    12 hours 35 minutes

    These are my best friend's favourite biscuits I just had to share the recipe. They are classic sugar biscuits with vanilla, anise and rum flavours.


    19 people made this

    Ingredients
    Serves: 36 

    • 2 tablespoons anise seed
    • 3 tablespoons rum
    • 1 1/4 cups butter
    • 3/4 cup (185g) white sugar
    • 1 1/2 teaspoons vanilla essence
    • 2 1/2 cups (310g) plain flour
    • 1 egg
    • 1/2 teaspoon salt
    • 1 teaspoon baking powder
    • 1 1/2 teaspoons ground cloves

    Directions
    Preparation:25min  ›  Cook:10min  ›  Extra time:12hours marinating  ›  Ready in:12hours35min 

    1. Place the anise seeds in a small bowl with the rum. Set aside to marinate overnight.
    2. In a medium bowl cream together the butter, sugar and vanilla until smooth. Stir in the anise seed and rum. Mix in the egg. Combine the flour, salt, baking powder and cloves; stir into the butter mixture until well blended. Cover and refrigerate until chilled; about 1 hour.
    3. Preheat the oven to 180 degrees C. On a lightly floured surface roll the dough out to 3mm thickness. Cut into desired shapes using biscuit cutters. Place biscuits on a greased baking tray.
    4. Bake for 10 minutes in the preheated oven or until golden brown at the edges. Cool for a few minutes on baking trays before removing to cake racks to cool completely.

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    Reviews and Ratings
    Global Ratings:
    (21)

    Reviews in English (20)

    by
    28

    FOR ONE WHO DOES NOT LIKE TO SPEND THE TIME ROLLING OUT THE DOUGH AND CUTTING SHAPES ,I DECIDED TO DECREASE THE FLOUR TO 2 1/4 CUPS AND DROP BY TBSPS.I THEN FLATTENED THEM WITH THE THE BOTTOM OF A FLAT GLASS DIPPED IN SUGAR .THEY CAME OUT GREAT. TASTED FANTASTIC !!!  -  23 May 2006  (Review from Allrecipes USA and Canada)

    by
    23

    I made these cookies for a Mexican themed dinner at a local concert-in-the-park. They were wonderful. I did make the mistake of serving them alongside some empanadas which were very sweet. The sweetness made these seem bland. Today, I tried it again and wow!!! They were wonderful. I also wonder if the flavor blended more the next day? I had a mom in my daughter's class (who is from Mexico) try one and she loved it. She said her mom would also sprinkle powdered sugar on these for looks. I really didn't find them to be any more labor intensive than making sugar cookies. When others find out that you soaked anise seeds in rum, they label you as a great cook! I think I'll take that title and run with it! I will def. keep this recipe. Thank you Ruben!  -  12 Sep 2005  (Review from Allrecipes USA and Canada)

    by
    20

    These are very mellow cookies...they have just enough spice to taste it but you might like a little more punch! Very good though.  -  22 Dec 2010  (Review from Allrecipes USA and Canada)

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