Aniseed biscuits

    1 hour

    These aniseed biscuits are versatile and delicious. They are perfect for guests, and with such a large batch you can give some away as gifts.

    6 people made this

    Serves: 72 

    • 5 eggs
    • 400g caster sugar
    • 450g butter or margarine, softened
    • 1 teaspoon salt
    • 1 1/2 tablespoons baking powder
    • 750g plain flour
    • 120g finely chopped walnuts
    • 2 tablespoons aniseed

    Prep:20min  ›  Cook:30min  ›  Extra time:10min cooling  ›  Ready in:1hr 

    1. Preheat the oven to 190 C / Gas 5.
    2. In a large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until smooth. Combine the flour, salt and baking powder, then stir into the creamed mixture. Fold in the chopped walnuts and aniseed. Shape the dough into 4 or 5 rolls that are the same length as the baking tray. Place the rolls onto ungreased baking trays and flatten slightly.
    3. Bake for 15 to 20 minutes in the preheated oven, until just starting to brown. Remove from the oven and cool on wire racks. When the rolls are cool enough to handle, transfer them to a cutting board. Using a serrated knife, cut the rolls crossways into 2.5cm slices. Place the slices cut-side down on the baking trays and return to the oven for an additional 5 to 10 minutes more, until golden and crispy.

    Cook's note

    Oil can be used in place of butter or margarine for a lower fat version. Any type of nuts can also be used in place of the walnuts.

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    Reviews in English (4)


    I just made these for the first time today! I cut the recipe in half, as I didn't need such a large batch. I found it difficult to get the dough rolled into logs as it is very wet and sticky, so I dropped the dough in teaspoons like normal cookies on the sheet and baked for 25 minutes. They came out perfect and got harder as they cooled! They tasted GREAT!!!!  -  30 Oct 2010  (Review from Allrecipes US | Canada)


    I'm reviewing this but not photo-ing. My moonkid decided to take on a faceless recipe as I was doing my own. I saw her having difficulties with the recipe when she tried to follow the directions about rolling the batter out into logs the length of the pan. Can tell you it didn't work and became a mess for her. There is no directions stating needing to use flour. As I tried a little flour on the board and it absorbed right in. Using a piping bag was my only thought to make use of the log forms for baking on the cookie sheet. It worked out really well for her when I showed her what to do. BUT as they baked and I further read the directions and realized these should be more like biscotti cookies. So we followed through with the recipe. Flavor and texture were really good. I really loved the flavor. Both us decided that possibly if we took half the batch divided the batch onto 2 cookie sheets, it might work out better. And I agreed the cookies really should be made again because they taste darn good! However, there is a miss step in the recipe.  -  25 Jul 2014  (Review from Allrecipes US | Canada)


    They turned out lovely, when the directions stating to roll the batter, the batter is thick and gooey and spreads. There was no way you could roll the batter, I used a piping bag to pipe it onto the cookie sheet, which worked out beautifully. however the cookies turned out small and inch and a half wide. Next time when I make these which will be a next time because the flavor and texture were wonderful but I will divide the batter in half and place half the batter on one cookie sheet to make wider cookies.  -  25 Jul 2014  (Review from Allrecipes US | Canada)