Macaneserecipes

RECIPES

HOME

INGREDIENTS

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



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 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.

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.