Anise cookies “Biscocitos” – a detailed recipe cooking. 
Photo of the dish: АннаWilliams Time: 1 hour. 15 minutes. Difficulty: easy Quantity: Approximately 48 cookies. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. wheat flour of the highest grade, and also for sprinkling
- 2 tsp baking powder
- 1/2 tsp finely ground salts
- 1 tbsp. margarine
- 2/3 Art. and 1/2 tbsp. Sahara
- 1 large egg
- 2 – 4 tbsp. l red wine brandy or sherry
- 1 – 1.5 tsp crushed anise seeds
- 1 tsp ground cinnamon
Recipes with similar ingredients: premium flour, eggs, wine red, brandy, sherry, anise seeds, cinnamon
Recipe preparation:
- Preheat the oven to 180 ° C. Place parchment baking sheet in 2 paper. Sift flour, baking powder and salt into a bowl.
- Beat with a mixer at high speed margarine to air condition. Reduce mixer speed to low and continuing beat, add 2/3 tbsp. sugar, then an egg. Add 2 tbsp. l wine and anise seeds and mix until smooth. Add the flour gradually and mix again. If the dough it turned out dry, mix in another 2 tbsp. l the fault. Cover the dough film and refrigerate for 15 minutes.
- Mix in a separate bowl, the remaining 1/2 tbsp. sugar with cinnamon. Roll out the dough on a lightly floured work surface 6 to 7 mm thick. Sprinkle a layer of dough with sugar and cinnamon and lightly push into the surface. Using a curly mold, squeeze out cookie dough. Put cookies on prepared baking sheets, on a distance of 2.5 cm from each other.
- Bake cookies until the edges are browned, 10 – 15 minutes. Remove cookies from the oven and leave to cool on baking sheets for 5 minutes, then transfer to a dish and completely cool.
- Store Biscocitos anise cookies in a tightly closed container for 1 week.
