Aniseed Coins

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

Aniseed Coins | © Magnolia

Basic information

  • Preparation time: 00:30 h.
  • Persons: 4

Ingredients

    • 120 g butter, room temperature
    • ​150 g icing sugary
    • 10 g vanilla sugar
    • 1 pinch lemon zest
    • 2 egg yolks
    • 2 eggs
    • 180 g flour
    • 1 tsp. crushed aniseed
    • apricot jam
    • dark chocolate (couverture) for decorating

Preparation

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.

A special tip:

    • The dough will expand as it bakes so leave plenty of space between biscuits on the baking sheet.
    • You can leave out the aniseed if you prefer.


      Variation
    Chocolate Coins: Use 30 g flour less, substituting 30 g of cocoa powder.

Additional information

Heinrich Gasteiger, Gerhard Wieser, Helmut Bachmann
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