Fried Aniseed Biscuits

    Fried Aniseed Biscuits

    (6)
    2hours45min


    5 people made this

    This is a European style biscuit which is threaded into a bow and deep fried. You can also tie them into bows if you find that easier.

    Ingredients
    Makes: 70 biscuits

    • 2 eggs
    • 1/4 cup white sugar
    • 2 1/2 tablespoons margarine
    • 2 1/2 tablespoons brandy
    • 2 teaspoons aniseeds
    • 1/4 teaspoon salt
    • 2 cups (250g) plain flour
    • 1 cup vegetable oil, for frying
    • 1/3 cup icing sugar, for decoration

    Directions
    Preparation:30min  ›  Cook:15min  ›  Extra time:2hours chilling  ›  Ready in:2hours45min 

    1. In a large bowl beat together eggs and sugar until thick and light coloured. Beat in margarine, brandy, aniseeds and salt. Gradually beat in flour.
    2. On a floured surface, knead dough into a smooth ball. Divide ball into two equal pieces, wrap in wax paper and chill in refrigerator for at least two hours.
    3. Roll one piece of dough into a rectangle, approximately 30cm by 40cm. With a pastry wheel cut into two rectangles 15cm x 40cm. Then cut each one into strips, about 15cm x 3cm.
    4. Make a vertical slit in top 1/3 of the strip and draw the bottom end of it through to make a bow. Repeat with remaining dough.
    5. Heat oil in a deep frying pan to 190 degrees C. Deep fry strips until golden brown. Drain on paper towels, cool and sprinkle heavily with icing sugar.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (6)

    Reviews in English (6)

    by
    12

    I have been looking for the recipe for these cookies. My Mom used to make them and so did my aunts. They were always served at a shower. We called them "Wandi". Thank you so much for the recipe  -  03 Dec 2008  (Review from Allrecipes USA and Canada)

    by
    7

    This is an Italian fried Bowtie cookie traditionally made in Sicily. I used to have these all the time growing up. It was our version of snackfood.The only difference from our recipe is we do not use brandy or anise seed and use vanilla or almond extract instead. Much better taste.Dad used to make these in his bakerey and always sold out faster than he could make them.  -  07 Jan 2012  (Review from Allrecipes USA and Canada)

    by
    4

    This is almost identical to the recipe that my father got from his great grandmother who brought it from Hungary. We call the cookies Churtagers. Dad never knew if that was a real name or just one his "Gram" used. Thanks!!  -  28 Nov 2011  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate