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These biscuits need a patterned rolling pin (springerle pin) or mould and they dry for a day before baking to preserve the pattern.


Serves: 48 

  • 2 eggs
  • 1 cup (200g) white sugar
  • 1/2 teaspoon lemon zest
  • 1/8 teaspoon anise oil
  • 2 cups (250g) sifted plain flour
  • 1/4 teaspoon bakers' ammonia
  • 2 tablespoons aniseeds

Preparation:45min  ›  Cook:8min  ›  Extra time:1day resting  ›  Ready in:1day53min 

  1. Beat the eggs, sugar, lemon peel and anise oil until very thick.
  2. Blend the flour and bakers' ammonia. Add in fourths to the egg-sugar mixture, mixing until blended after each addition. Cover dough with a clean towel and let stand at room temperature for 1 hour.
  3. Shape the dough into a ball and on a lightly floured surface, knead it lightly. Roll it out to 5mm thick. Press a lightly floured springerle rolling pin or mould firmly into the dough to make clear designs. Brush the dough surface gently with a soft brush to remove any excess flour. Cut the frames apart, cover with a clean kitchen towel and let stand for 24 hours.
  4. Preheat oven to 170 degrees C. Lightly grease baking tray and sprinkle the entire surface with anise seeds.
  5. Lightly brush the back of each frame with water and set on the aniseed coated baking tray. Bake for 8 minutes. When biscuits are thoroughly cooled, store them in a tightly covered container for 1 to 2 weeks before serving. To soften biscuits; store them for several days with a piece of apple or orange.

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