Aniseed Hot Cookies
Hello Dear Friends,
The last oil lamp I cooked oil lamp In my recipe, I will give you some of the same dough. cookie I told you I was ready. Since 1 small tray was enough, I cooked the remaining dough by adding hot pepper and anise. I think I've cooked best chili cookies they are :)
You don't need to make any changes while preparing the cookies. Instead of just egg whites, you can use 1 more yolk and spread it on top.
You can adjust the amount of bitter and anise according to your taste.
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Ingredients for Aniseed Hot Cookie Recipe
- 1 cup of butter at room temperature (200gr)
- 2 eggs (yolk to the dough, outside the white)
- half a tea glass of olive oil (50 ml)
- 2 tablespoons of vinegar
- 2 tablespoons of granulated sugar
- 1 sweet spice salt
- half a teaspoon of mahleb
- 1 package baking powder
- 3,5 cups of flour (380 g)
- 3-4 tablespoons of anise
- Red pepper
Fabrication:
- Put the egg yolks, olive oil and butter in a mixing bowl.
- Add salt, sugar, mahaleb, vinegar and baking powder.
- Add 2 cups of flour and start kneading. When the dough becomes sticky but homogeneous, add the remaining flour little by little and knead a dough that does not stick to the hand.
- Take the thickened dough on the kitchen counter, add anise seeds and red pepper flakes and collect it.
- Divide the dough into 3-4 equal parts and roll it out on the counter to form finger-width rolls, flatten it by pressing lightly, and slice it diagonally.
- Arrange the cookies you prepared on a baking tray lined with greaseproof paper at 2 cm intervals. Do the same until all the dough is gone.
- Dip your brush in egg whites and brush over the cookies.
- Sprinkle anise if desired and bake in a preheated oven at 180 degrees until golden brown (approximately 17-20 minutes).
great recipe