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| Ingredients | | 225g unsalted butter | | 125g icing sugar, sieved | | 300g plain flour, sieved | | 125g cornflour, sieved | | pinch salt | | 1 teaspoon freshly chopped fennel frond or anise, finely ground, sieved | | extra icing sugar to serve |
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| Anise Shortbread |
| 01 / 07 / 02 Natalia Schamroth |
| Photography by Steve Brown |
| This is a basic shortbread recipe that can have any flavour added to it. I use fresh aniseed from the tops of the fennel bulb. If you can't find this, then dried aniseed will do the trick. |
Method |
Using an electric mixer combine butter and icing sugar; beat until light and creamy. Add flour, cornflour, salt and anise and mix until just combined. Tip the dough on to a clean, lightly floured surface and press into a long thin rectangle (approximately 4cm x 4cm x 20cm). Wrap the dough in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 150 C and line two baking trays with baking paper. Cut the shortbread dough into 1/2cm-thick pieces and place on the baking trays. Bake for 25-30 minutes or until cooked through without any colour. Transfer the hot biscuits to cooling racks. Store in airtight containers until ready to serve. Dust the shortbread with icing sugar to serve. Makes about 20 pieces. 
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