In less than 3 weeks the time has finally come – Christmas is just around the corner! We don't know what it's like for you, but preparations for the most beautiful celebration of the year are in full swing here. We decorated our apartments for Christmas, thought about the Christmas menu and probably drink mulled wine every day. But there is hardly anything else that puts us in a festive mood more quickly than the smell of freshly baked cookies. Vanilla crescents, cinnamon stars, marzipan cookies and the like are sweetening the wait until the holidays. However, there is another Christmas classic that cannot be missing from the cookie plate. Sweet, fluffy and wonderfully aromatic – aniseed cookies simply taste wonderful with Advent coffee or as a small snack in between. Are you one of those people who think that Christmas cookies are really complicated to bake? Then you've come to the right place! After several baking attempts, we have found the best aniseed cookie recipe for you with an absolute guarantee of success and would like to share it with you. So what are you waiting for? Read on and get to the oven!
The best aniseed cookie recipe with guaranteed success
Lying on the couch,Drink hot Aperolwhile snacking on delicious cookies – sounds like a fairytale, right? Anise cookies have a centuries-old tradition and are one of the most delicious Christmas classics of all time. The slightly sweet and pungent anise is responsible for the intense scent and wonderful aroma - a classic among Christmas spices. Our aniseed cookie recipe brings back great childhood memories for us and is super easy to bake. And the best part? The aniseed cookies also have the typical feet. So have fun baking and enjoy it.
Ingredients:
- 250 grams of powdered sugar
- 250 grams of wheat flour
- 3 Owner
- 15 grams of anise, ground
- 1 teaspoon vanilla sugar
- A pinch of salt
Bake aniseed cookies correctly
- First put the eggs, aniseed, powdered sugar and salt in a bowl and mix with a hand mixer for 10-15 minutes until you get a light and creamy mixture. Alternatively, you can do this with a food processor.
- Then gradually fold in the wheat flour in circular movements with a spatula.
- Grease three large baking trays with butter and sprinkle with a little flour. Shake off excess flour. Alternatively, you can bake the anise cookies on baking paper.
- Fill the dough for the aniseed cookies into a piping bag with a large perforated nozzle and pipe small tuffs with a diameter of around 2 cm evenly onto the baking tray. Leave enough space between them.
- Allow the anise cookies to air dry for at least 12 hours, preferably overnight.
- Preheat the oven to 160 degrees, place the baking trays one after the other in the middle rack and bake the anise cookies for 15-17 minutes. Make sure that the cookies should still be a little soft on the inside.
- Allow to cool completely and voila – this is the perfect anise cookie recipe!
Also read:Grandma's Linzer Cookies: Original recipe and preparation tips for the Christmas classic!
This is how you can store anise cookies
Have you tried our anise cookie recipe and found it good? We're happy about that! Now you may be wondering, how do you store anise cookies? The most important thing is that you let the pastries cool completely to room temperature after baking and only then remove them from the tray. Otherwise you run the risk of the aniseed cookies sticking to the tray or splitting open. The cookies will last for at least 3 weeks in a well-sealed container. But here's a little tip - since the pastry also transfers its strong aroma to other cookies, you should always store aniseed cookies separately. If the cookies have become a little too hard, put 1-2 apple slices in the tin.
Anise cookies don't grow feet?
Your anise cookies don't grow even though you did everything right? We have a few helpful preparation tips for you so that you can make the aniseed cookie recipe perfectly.
- To ensure that the aniseed cookies get their feet, you should always let them dry for at least 12 hours. This will make the surface dry while the inside of the mixture remains moist. When the cookies are baked, enough steam is created that pushes the cookies upwards and creates the typical little feet.
- Also be careful not to rub too much fat into the trays - it is enough to spread a thin layer of butter on them and then clean them lightly with paper to remove the excess fat.
- To ensure that the anise cookies have feet, you should make sure that all the ingredients are at room temperature.
- The size of the eggs is also crucial for every anise cookie recipe. For the ratio to be correct, each egg should weigh 40 grams.
Aniseed cookies recipe from the Thermomix
No frills, mixed in no time and super delicious – this aniseed cookie recipe from the Thermomix is a real dream and tastes perfect with Advent coffee.
Ingredients:
- 150 grams of sugar
- 150 grams of wheat flour
- 2 Owner
- 1 teaspoon anise, ground
- 1 pack of vanilla sugar
Preparation:
- Put the sugar in the mixing bowl and grind into powdered sugar for 6 seconds/speed setting 10 and transfer. Alternatively, you can simply use ready-made powdered sugar.
- Insert the butterfly, put the eggs in the mixing bowl and beat for 1 min./37 degrees/speed 3-4 until frothy.
- Add the powdered sugar and stir again for 1 minute/speed 3-4.
- Remove butterfly.
- Divide the wheat flour into 2 portions and stir in at speed 4.
- Briefly stir in the remaining ingredients.
- Lightly grease a large baking sheet with butter and sprinkle with flour.
- Pour the dough into a piping bag and place small heaps on the tray.
- Let rest in a warm place for at least 1 hour.
- Preheat oven to 150 and bake anise cookies for 15 minutes.
- Allow the anise cookies to cool completely and enjoy!
