Aniseed Cookies

[Shirley]

from the Fabulous Cookies book by Hilaire Walden.

Makes 24

Ingredients

175g/6oz/1.5 cups plain flour
5ml/1 tsp baking powder
pinch of salt
115g/4oz/0.5 cup unsalted butter
115g/4oz/0.5 cup caster sugar
1 egg
5ml/1 tsp whole aniseed
15ml/1tbsp brandy
50g/2oz/0.25 cup caster sugar mixed with 2.5ml/half tsp ground cinnamon for sprinkling.

1. Sift together the flour, baking powder and salt. Set aside.

2. Beat the butter with the sugar until soft and fluffy. Add the egg, aniseed and brandy and beat until incorporated. Fold in the dry ingredients until just blended to a dough. Chill for 30 minutes.

3. Preheat the oven to 180C.Gas 4. Grease two baking sheets.

4. On a lightly floured surface, roll out the chilled dough to about 3mm 1/8th inch thick.

5. With a floured cutter, pastry wheel or knife, cut out the biscuits into squares, diamonds or other shapes. The traditional shape for biscochitos is a fleur de lis but you might find this is a bit too ambitious.

6. Place on the prepared baking sheets and sprinkle lightly with the cinammon sugar.

7. Bake for about 10 minutes, until just barely golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The biscuits can be kept in an airtight container for up to one week. (YEAH RIGHT!!! )

[funkypixie]

These sound delicious Shirlz! Can't wait to give them a try.

Anna x

[Shirley]

They ARE.... they don't last long either LOL