■ 5 egg yolks
■ 90g or 6 tablespoons castor sugar
■ 2 tablespoons of butter
■ 1 cup of plain flour
■ 1 cup of cornstarch
■ 1 teaspoon of baking powder
■ 3 drops of vanilla essence
■ 2 teaspoons of lard
■ 2 teaspoons of ground anise
■ equipment: cookie cutter
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 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.
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.
Macao Vanilla and Anise Biscuit Recipe
Prep: 25m | Cook: 25m | Yield: 24
Vanilla and anise cornstarch cookies