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RECIPES

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INGREDIENTS

■ 5 egg yolks

■ 90g|1/2 cup castor sugar

■ 2 tablespoons of butter

■ 1 cup|120g of plain flour

■ 1 cup|110g of cornstarch

■ 1 teaspoon of baking powder

■ 3 drops of vanilla essence

■ 2 teaspoons of lard

■ 2 teaspoons of ground anise

■ equipment: cookie cutter

DIRECTIONS

1. Beat the egg yolks with the sugar, add the butter and mix, then stir in the vanilla essence.

2. Combine the cornstarch; flour and baking powder in a bowl then and gently mix through the batter.

3. Transfer the dough mix to a floured kneading surface. Knead the dough adding the lard a little a time until the dough stops sticking to the board.

4. Roll out the dough thinly, sprinkle over 1 teaspoon of the ground anise, then gather the dough up and knead again. Repeat the procedure to add the remaining teaspoon of anise.

5. Line a baking tray with non-stick paper. Roll out the dough to approximately 5mm |less than 1/4" thickness and cut into shapes with a cookie cutter. Place the cookies on the baking tray a little apart. Continue until all of the dough is used up.

6. Cover the cookies and place in the refrigerator for 30 minutes or more.

7. Pre-heat the oven to 180˚C|350˚F.

8. Bake the cookies in the pre-heated oven for 18 minutes. Let the cookies cool on the tray for a few minutes before transferring to a rack to cool completely.

NUTRITION ESTIMATE

1 serving (of 24): 83 calories, 2.4g fat (1.1g saturated fat), 47mg cholesterol, 9mg sodium, 14.5g carbohydrates (4.3g sugars, 0.2g fibre), protein 1.1g.

Macau Vanilla and Anise Cornstarch Cookies | Genetes

Macao Vanilla and Anise Biscuit Recipe

Genetes

Prep: 25m | Cook: 25m | Yield: 24

Vanilla and anise cornstarch cookies

Recipe adapted From: Felipe B Nery's english translation of Maria Celestina de Mello e Senna's cookbook "Bons Petiscos", 1972. Accessed online 2015, no longer available.