Anise Seed Cookies
These little gingerbread men hide an unexpected flavour… they are made using anise seed.
Servings Prep Time
75pieces 30minutes
Cook Time Passive Time
30minutes 2hours
Servings Prep Time
75pieces 30minutes
Cook Time Passive Time
30minutes 2hours
Ingredients
  • 300g wheat flourplus extra to dust the workspace
  • 100g icing sugar
  • 200g cold butterin small cubes
  • 1 eggmedium sized
  • 3tsp anise seeds
  • 1tsp ground anise seed
Instructions
  1. Roast the anise seeds in a dry pan. Leave to cool down and crush using a pestle and mortar.
  2. Put crushed anise seeds, ground anise seed, flour, icing sugar, butter and egg in a bowl and knead into a smooth dough (using a mixer with dough hooks)
  3. Wrap the dough in cling film and leave to cool in the fridge for 2 hours
  4. Preheat the oven to 180C/160C fan and line a baking tray with baking parchment
  5. Divide the dough into 3 or 4 parts. Dust your workspace with flour and roll out one part of the dough to a thickness of 5 mm (keeping the rest of the dough in the fridge). Use any cutter you like to cut out the cookies
  6. Arrange the cookies on the baking tray, leaving a little space between them. Bake them in the oven for about 8 minutes. Leave to cool on a wire rack
Recipe Notes

You can use any cookie cutter that you like. I have used a little gingerbread man cutter. The amount of cookies that you can make depends on the size of your cookie cutter.

Once completely cooled, you can store your cookies in an airtight container for about 2-3 weeks. The anise flavour will become a little more intense after storing the cookies.