Ingredients
Equipment
Method
- *Anise spirit can be subbed for a nonalcoholic Pacific beverage if wanted. Soak anise seeds in Pastis, and set aside. Aniseeds can be subbed for diced cédrats confit or lemon confit.
Aniseed Cookie Dough
- In the stand mixer fitted with the paddle attachment, beat eggs with sugar and salt on full blast for 6 minutes until light and fluffy. Lower mixer speed, and incorporate the melted butter, sour cream and lemon zest. Add anise seeds and then the sifted powders. Mix on low until just combined.
- Wrap cookie dough in plastic film, and place in the refrigerator overnight.
Dividing Cookie Dough
- Flour work surface, and roll out cookie dough into a 2cm thick slab.
- Cut it into 4 equal parts, and divide each part into 10 bars.
Shaping Cookies Into Rings
- Shape each bar into 6-inch/15cm rope. Turn ropes into rings making sure to seal the edges together seamlessly. Arrange cookies onto a baking tray lined with parchment paper.
- By planing your aniseed cookies ahead of time, you can easily store them in the freezer for weeks. This not only helps in planning your baking schedule but also ensures that you have a quick and convenient option for poaching and baking whenever the craving strikes.
Poaching
- In a large saucepan or sautoir, bring 3L/qt water to boil. Poach a few frozen cookies at the time in the simmering water – they are ready when floating to the surface – it'll take 60 seconds per batch. Transfer poached cookies onto baking trays lined with parchment.
- Preheat fan oven to 460ºF/240ºC. Egg wash poached cookies with a pastry brush.
Baking
- Bake aniseed cookies for 9/10 minutes.
Storage
- Gimblettes can be kept fresh for a few days in a sealed container. After a day or two, aniseed cookie can be warmed up very quickly in a microwave for 3 seconds.
