PureSpelt aniseed butter stars
for approx. 60 stars
Baking paper to line the baking tray
175 g of soft butter
75 g of icing sugar
1 pinch of salt
1-2 tablespoons of aniseed seeds, finely ground using a mortar
1 egg yolk
A few drops of lemon juice
250 g of PureSpelt white or half white flour
3 tablespoons of corn starch
150 g of icing sugar
2-3 tablespoons of pastis or lemon juice
Aniseed seeds and powdered white sugar, for dusting according to taste
To prepare the dough, beat the butter until peaks are formed. Add the icing sugar, salt and aniseed and continue to stir until mixture turns light in colour. Stir in the egg yolk and the lemon juice. Add the flour and the corn starch, stir in only briefly and then fold in to form a dough, do not knead the mixture. Wrap the dough in plastic kitchen film and place in the refrigerator for at least 2 hours.
Roll out the dough in portions, either between sheets of baking paper or on a lightly floured surface, until it is 3-4 mm thick. Refrigerate for a short time. Cut out the stars and lay on a baking tray lined with baking paper. Refrigerate for a short time.
Place the baking tray in the middle of an oven preheated to 200°C and bake for 8 to 10 minutes until they are light brown in colour. Allow the stars to cool on a grid.
For the glazing, mix the icing sugar with the pastis. Glaze the butter stars. Sprinkle with aniseed seeds and / or decorative sugar.
The biscuits can be stored in a cool dry place for up to 3 to 4 weeks. Dip half the biscuits in dark icing. Pastis is a spirit drink; it is produced using aniseed, fennel, liquorice, sugar, etc. It is available at specialist retailers.
IG Dinkel, Judith Gmür-Stalder