Ingredients:
- 500g caster sugar
- 4 eggs
- 2 tbsp aniseed
- a pinch baking powder
- tbsp cherry brandy (optional)
- 460 - 500 g flour
Mix sugar and eggs for about half an hour. Add anise, baking powder and cherry brandy (optional). Sieve flower onto the mixture and mix carefully.
Roll dough to finger-thick rolls. Cut diagonally into 5-7 cm long pieces. On a long-side, make 2-3 diagonal incisions. Bend to a slight horseshoe shape.
Put on a baking tray (with baking paper or greased and flour dusted) and let them rest at a warm place over night.
Bake at low heat (about 120°C/248°F) for 30 minutes. The top has to remain white. On the bottom little "feet" have to grow. If the feet don't appear, they need to rest a bit longer.
Source: Cookbook of the Cooking School Winterthur, published 1949
2 comments:
ok now i need to ask around for aniseed....
thanks for sharing
my favorite things cooking and bitching you go boy!
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