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Kinderriegel Rezept zum Nachmachen
Kinderriegel Rezept zum Nachmachen
Posted in: Sweet recipes, Chocolate and pralines, Chocolate specialities
2025-04-02
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Welches Kind liebt schon nicht Kinderschokolade? Deshalb haben wir uns gedacht, dass wir Dir heute zeigen, wie...

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Aperitif carrots filled with a salmon filling
Aperitif carrots filled with a salmon filling
Posted in: Salty recipes, Aperitif and appetizers, Savoury pastries, Seasonal recipe ideas, Spring & Easter
2025-03-26
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Are you still looking for a great Easter roll appetiser idea for your Easter brunch? Then our carrot savoury snacks...

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Popular posts

Temper couverture and chocolate correctly
Temper couverture and chocolate correctly
Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
2018-10-28
55 Liked
How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...
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The most common mistakes when working with chocolate or couverture
The most common mistakes when working with chocolate or couverture
Posted in: Things to know, Chocolate
2023-02-28
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The chocolate does not set, gets grey dots or a haze and so on and so forth. Many mistakes can occur when working...
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Mould your own chocolate Easter bunnies
Mould your own chocolate Easter bunnies
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
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You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet...
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The best aniseed biscuit recipe

10 Liked
2 Comments
★★★★★ (5.0)
 

Homemade aniseed biscuits

Aniseed biscuits come in a wide variety of shapes. We thought we would emboss them in our beautiful aniseed moulds. This means you can make lots of different and cute aniseed biscuits with very little effort. The good thing about the dough is that it is actually very easy to make. The only thing that might stop some people from making these delicious Christmas biscuits would be the time it takes to make them. But hey, that's not time you have to invest yourself. Not at all. The dough simply needs to rest for a while at room temperature. Well, it's a whole 24 hours, but you can still do whatever you want during this time. Making them is anything but complicated and moulding the aniseed rolls is almost meditative and definitely fun. Simply choose your favourite motifs from a wide range of different shapes. Browse through our online shop, get your artistic embossing moulds home and start baking!

For all those who prefer to have everything in printed form, there is a simple PDF to print out at home.

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Most important key data

Quantity: Approx. 20 pieces

Drying time: 24 hours

Baking time: 10 to 12 minutes

Temperature: 170 ºC fan oven

Difficulty level: Medium

Ingredients

Granulated sugar100 g
Whole egg | beaten egg50 g
Aniseed | whole1.5 g
White flour100 g

Manufacture

Beat the sugar together with the eggs in a food processor until frothy white. Depending on the recipe, this will take between 15 and 30 minutes. We therefore strongly recommend that you use a food processor for this.

As soon as the mixture has been beaten long enough and is nice and fluffy, you can switch the machine to low speed and add approx. 1/3 of the flour. Sieve the flour before adding it so that it is nice and fine.

Once the flour has been stirred in, you can also add the aniseed and stir in on a low setting. Pour the remaining flour onto your work surface and form a large hollow with your hands. Now pour the foamy egg mixture into this prepared hollow.

Now fold the flour over the foam mixture using a metal horn or dough scraper. This will make the mixture thicker and thicker as it absorbs the flour. Continue folding the dough with the metal horn until it becomes firmer.

Use the metal horn to knead the dough into a large lump, dust your work surface with flour and place the dough on top. Cover it with a cloth and leave it to rise at room temperature for 30 minutes. This will make it less sticky.

After the swelling time, knead the dough again briefly with your hands (it should be almost non-sticky now) and then roll out to a thickness of 5 mm on a floured work surface using rolling pins. Then cut out the dough with a round cutter that is about the same size as the embossing mould .

Brush the aniseed mould with a little oil (if you have used too much, you can dab it off with some kitchen paper), dust it lightly with flour and then press the cut-out dough into the mould. Press it down lightly and make sure you get every indentation.

Carefully remove the dough from the tin (it usually falls out on its own when you tilt the tin) and place the biscuits on a buttered baking tray with some space between them. Leave the dough to dry at room temperature for 24 hours. Do not cover!

Finally, bake the dried biscuits in a preheated oven at 170 ºC convection oven for 10 to 12 minutes.

Storage & shelf life

They will keep for up to 4 weeks in a biscuit tin. Just remember that the older they get, the harder they become.

You can easily keep them in the freezer for 2 months.

 
Posted in: Seasonal recipe ideas, Sweet recipes, Cakes and pastries, Winter & Christmas, Cookies and biscuits

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Comments

  • Zubereitung Chräbeli
    By: Claudia Derungs On 2024-10-20
    Rating:
    ★★★★★ (5.0)

    Das Rezept klingt super und ich möchte es gerne für Chräbeli anwenden. Wie muss ich nach der Zubereitung des Teiges vorgehen?

    Replied by: Nicholas Burk On 2024-10-21 Hallo Claudia
    besten Dank für Deinen Kommentar. Nach der Herstellung des Teiges musst Du diesen zu einem gleichmässig dicken Strang ausrollen.
    Diesen unterteilst Du dann in 6-7 cm lange Stängel. Jeden dieser Stängel schneidest Du dann in gleichmässigen Abständen dreimal leicht ein und fächerst die Guetzli zu einem Halbmond auf.
    Diese kommen dann auch auf ein gebuttertes Backblech und werden 24 h bei Raumtemperatur (unbedeckt) getrocknet. Das Backen ist ebenfalls gleich wie bei den Guetzli.

    Liebe Grüsse
    Dein miniSchoggi Team

  • Aenisguetzli mit Springerle-Model
    By: Lisbeth Troxler On 2022-10-08
    Rating:
    ★★★★★ (5.0)

    Danke für Ihr Rezept, immer toll was von Ihnen zu lernen.
    Leider sind sie mir nicht sooo gut geraten, hatte Schwierigkeit zum herauslösen und nach dem
    backen war das schöne Motiv weg.

    Replied by: Thomas Ramseier On 2022-10-09 Vielen Dank für den lieben Kommentar. Die Formen unbedingt mit ein wenig Öl einfetten oder etwas Mehl stauben und danach prägen. Haben Sie die Änis-Guetzlis auch 12 bis 24 Stunden trocknen lassen, bevor diese in den Backofen gingen? Weil dies macht auch viel aus. Süsse Grüsse Ihr miniSchoggi-Team

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