PureSpelt aniseed biscuits
for approx. 80 cookies
4 eggs, approx. 250 g
500 g of icing sugar
1 pinch of salt
1 tablespoon of cherry liqueur (Kirsch)
1-2 tablespoons of aniseed
500 g of PureSpelt white flour
3 tablespoon of corn starch
Mix the eggs, icing sugar and salt using the whisk of an electric hand mixer until it is very fluffy. Stir in the cherry liqueur. Mix together the aniseed, flour and corn starch, add to the egg mixture and stir to form a smooth, pliable dough.
Sprinkle a flat surface with flour and roll out the dough until it is 1 cm thick. Either cut out shapes of any desired form or form the dough into finger-thick rolls and cut the rolls into suitable pieces. Score the surface of the shapes and lay them on a greased baking tray. Depending on the size and shape of the biscuits, allow them to dry for 1/2-1 day.
Bake for 15-20 minutes in the middle of an oven preheated to 160°C, leaving the oven door slightly open. Remove from the oven and allow to cool on a grid.
PureSpelt aniseed biscuits can be stored in a cool dry place for up to 3-4 weeks.
IG Dinkel, Judith Gmür-Stalder