Aniseed Cookies #shorts #youtubeshorts #cookies #

By Bruno Albouze · 60 min

Ingredients

Instructions

1. Soak the anise seeds in the Pastis and set aside.
2. In a stand mixer with the paddle, beat the eggs, sugar and salt on high for 6 minutes until light and fluffy.
3. On low speed, mix in the melted butter, sour cream and lemon zest. Add the soaked anise seeds, then the sifted baking powder and flour. Mix on low until just combined.
4. Wrap the dough in plastic and refrigerate overnight.
5. Dust the work surface with flour and roll the dough into a 2 cm thick slab. Cut it into 4 equal parts, then divide each part into 10 bars.
6. Shape each bar into a 15 cm rope, join the ends into a ring and seal the join well. Arrange the rings on a parchment-lined baking tray.
7. Freeze the cookies if making ahead; they can be stored for weeks.
8. In a large saucepan, bring 3 L of water to a boil. Poach a few frozen cookies at a time in the simmering water for 60 seconds per batch, until they float to the surface. Move them to parchment-lined trays.
9. Heat the oven to 240°C (460°F) fan. Brush the poached cookies with beaten egg.
10. Bake for 9-10 minutes.
11. Store in a sealed container for a few days. After a day or two, warm a cookie in the microwave for 3 seconds.

Summarized from Bruno Albouze's video. Watch it for the details.

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