Italian Aniseed Biscuits

    Italian Aniseed Biscuits

    (142)
    29saves
    35min


    115 people made this

    About this recipe: Dainty little biscuits flavoured with aniseed extract. Drizzle a simple anise flavoured icing on top to finish them off.

    Ingredients
    Serves: 18 

    • 500g plain flour
    • 200g caster sugar
    • 125ml milk
    • 2 eggs
    • 1 tablespoon baking powder
    • 175ml vegetable oil
    • 1 tablespoon aniseed extract
    • For the icing
    • 1 teaspoon aniseed extract
    • 125g icing sugar
    • 2 tablespoons hot water

    Method
    Prep:20min  ›  Cook:8min  ›  Extra time:7min  ›  Ready in:35min 

    1. Preheat the oven to 190 C / Gas mark 5.
    2. In large bowl, mix flour, baking powder and caster sugar. Make a well in the centre and add oil, milk, 1 tablespoon anise extract and eggs. Mix together until dough is sticky.
    3. Oil fingers and pinch off dough in 2.5cm pieces. Roll into a ball and place on a lightly greased baking tray, 2.5cm apart, and flatten top slightly. Bake for 8 minutes. Dip biscuits in icing while warm.
    4. To make icing: Blend in 1 teaspoon anise extract and enough hot water to 125g icing sugar to form a smooth icing.
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    Reviews & ratings
    Average global rating:
    (142)

    Reviews in English (142)

    by
    233

    This is my Italian grandmother's recipe, to a T (except for the baking power typo, of course - 3 teaspoons works perfectly We call them "Sciamellis" in my family. The key with these cookies is that YOU SHOULD NOT BROWN THEM. If they turn golden on top, they're overdone. When you just start to see a teeny bit of golden color at the base of the cookies, get them out of the oven! Almond, anise, vanilla, lemon...all varieties taste great.  -  22 Nov 2006  (Review from Allrecipes US | Canada)

    by
    100

    These were delicious and authentic Italian cookies with a nice strong anisette flavor. I presume the recipe had a typo regarding the 6 Tbs. of baking powder and I reduced it to 1 heaping Tbs. They were the exact consistency they should be and I cannot imagine what an additional 5 Tbs would have created!  -  23 Nov 2001  (Review from Allrecipes US | Canada)

    by
    79

    Love this cookie. 11 minutes seems perfect for bake time. I've been using an old recipe for years and it somehow just changed over time and the cookies were just boring. This is great. Very nice texture, not too cakey not too dry. Wonderful understated flavor - just great... I made up a batch for this Easter sunday and made different colors for the icing. They look like a bunch of beautiful Easter eggs. DELICIOUS... Thanks for this recipe. Also makes several dozen if you don't make them too big. Nice... I changed the baking powder amount to 1 tablespoon.  -  11 Apr 2006  (Review from Allrecipes US | Canada)

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