Anise Biscochitos
Votes: 2
Time: 1 hour 15 minutes
Complexity: easily
Quantity: Makes approximately 48 cookies
Complexity: easily
Quantity: Makes approximately 48 cookies
Anise cookies "Biscochitos" - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups of premium wheat flour, plus more for dusting
- 2 tsp baking powder
- 1/2 tsp fine salt
- 1 cup margarine
- 2/3 cup and 1/2 cup sugar
- 1 large egg
- 2-4 tbsp red wine, brandy or sherry
- 1 - 1.5 tsp crushed anise seeds
- 1 tsp ground cinnamon
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Cooking the dish according to the recipe:
- Preheat oven to 180°C. Line 2 baking sheets with parchment paper. Sift flour, baking powder, and salt into a bowl.
- Beat the margarine with a mixer on high speed until fluffy. Reduce the mixer speed to low and, while continuing to beat, add 2/3 cup of sugar, then the egg. Add 2 tablespoons of wine and anise seeds and mix until smooth. Gradually add the flour and mix again. If the dough is dry, stir in another 2 tablespoons of wine. Cover the dough with plastic wrap and refrigerate for 15 minutes.
- In a separate bowl, combine the remaining 1/2 cup sugar and cinnamon. Roll out the dough on a lightly floured work surface to a thickness of 6-7 mm. Sprinkle the dough with cinnamon sugar and press it lightly into the surface. Using a cookie cutter, press the dough into cookies. Place the cookies on the prepared baking sheets, spacing them 2.5 cm apart.
- Bake the cookies until the edges are golden brown, 10 to 15 minutes. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer them to a plate and cool completely.
- Store Biscochitos anise cookies in an airtight container for 1 week.
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