Aniseed Coins

Time to prepare: 30 min.

4 servings

Anise, usually used in Schüttelbrot flatbread, gives these winter cookies their authentic local taste.

Ingredients

4 servings

120 g butter with the South Tyrolean seal of quality, room temperature
150 g icing sugary
10 g vanilla sugar
1 pinch lemon zest
2 egg yolks with the South Tyrolean seal of quality
2 eggs with the South Tyrolean seal of quality
180 g flour
1 tsp. crushed aniseed
apricot jam
dark chocolate (couverture) for decorating

Preparation

Time to prepare: 30 min.

Prep
Line baking tray with baking paper.

Dough

Using an electric mixer, cream softened butter together with icing sugar, vanilla sugar and lemon zest until light and fluffy.
Gradually stir in the egg yolks and then the eggs, one at a time.
Using a wooden spoon, stir flour and aniseed into the butter and egg mixture until just incorporated.
Pour the mixture into a piping bag with a plain tip and squeeze coin-sized rounds out onto the baking sheet. Bake in preheated oven.

Assembly
Let biscuits cool, and spread on a layer of jam. Cover with another biscuit. With a piping bag, draw lines of melted chocolate across the biscuits. Let chocolate dry on a sheet of baking paper. Baking temperature: 170 degrees Celsius, cooking time: about 6 minutes.