Brandy and Aniseed Biscuits

    25 minutes

    This is a great thick biscuit that is dusted with cinnamon sugar. Great after dinner with coffee. Use biscuit cutters to make fancy shapes.

    49 people made this

    Serves: 72 

    • 6 cups (750g) plain flour
    • 1 tablespoon baking powder
    • 1/4 teaspoon salt
    • 2 cups lard
    • 1 1/2 cups (375g) white sugar
    • 2 teaspoons aniseed
    • 2 eggs
    • 1/4 cup brandy
    • 1/4 cup white sugar, extra
    • 1 tablespoon ground cinnamon

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat the oven to 180C. Sift the flour, baking powder and salt into a bowl, and set aside.
    2. In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the aniseed and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy and stir until well blended.
    3. On a floured surface, roll the dough out to 1cm thickness and cut into desired shapes using biscuit cutters. Place biscuits onto baking trays. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the biscuits.
    4. Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.

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    Reviews and Ratings
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    Reviews in English (61)


    Very good sugar cookies with just a hint of licorice flavor! I couldn't find lard so I used butter instead and they still turned out fantastic.  -  01 Sep 2007  (Review from Allrecipes USA and Canada)


    This recipe is the best. My Grandmother used to make me these cookies as a little girl. The only difference to the recipe was she used ( pineapple-juice)instead of (brandy). She would roll the cookies in the sugar & cinnamon when the cookies were still hot. Thank You VERY MUCH.  -  20 Dec 2006  (Review from Allrecipes USA and Canada)


    DELICIOUS! I'm Latina... these cookies bring back memories of baking at Xmas with my Grandmother! A couple of suggestions: (1) Melt lard in the microwave before mixing it with sugar.... it keeps the dough more moist when rolling; (2) Use 1 Tablespoon of Anise Liquid instead of seeds; (3) at Xmas, coat w red & green sugar sprinkles instead of sugar & cinnamon; (4) Use bread flour instead of all purpose flour & ALWAYS sift it; (5) NEVER substitute Crisco, butter or Vegetable Oil for the lard. Notes: #2 - I don't like licorice but love these cookies. By using anise liquid instead of seeds, the taste spreads thru the cookie & isn't as overpowering! Even my Mexican family prefers them over my grandmother's own recipe with anise seeds! #4 -- Bread flour helps keep the cookie light like shortbread instead of dense & heavy. I have used wheat flour & it doesn't change flavor just texture. Don't forget to sift the flour as this too helps keep them light & flaky. #5 -- I know I know, the lard has 10,000 calories & it's all fat! But, the cookie is supposed to be flaky & a light shortbread consistency; you lose that texture with other shortenings & they become heavy & dense. I try to eat healthy & use Canola butter, wheat flour, splenda in recipes but this isn't one of them that works with substitutes. Eat them once or twice a year guilt free then get on the bike & do some cardio. Trust me, after 46 years of eating these cookies, you won't regret the indulgence!  -  05 Jul 2010  (Review from Allrecipes USA and Canada)