Aniseed pressed biscuits – Bechkitou be nafa’ – Spritz
Aniseed pressed biscuits are yummy little things dating from my childhood. But while living in Germany I discovered that they’re a big deal especially during this season.
They’re commonly called Spritz and are quite famous in France, Germany and Austria, not to mention the many countries who have adopted them, for a good reason: they’re buttery, they just need a few ingredients (the usual available stuff), not expensive to make. I mean, it’s just the perfect biscuit with a hot drink (or cold milk for children).
|I’m keeping the decoration simple, just as I remember them when I was a child|
Spritz biscuits come in different shapes. Most of them are shaped using a cookie-press or a meat grinder fitted with special nozzles. In case you have none, a piping bag fitted with the right tip will do (usually a star tip).
If you don’t like the anise flavour, use vanilla or lemon zest..
Makes 50 ish
Prep: 30 min – Baking: 12- 15 min
- 180g butter, at room temperature
- 80g icing sugar
- 1 pinch of salt
- 1 heaped tsp of anise, toasted and coarsly ground (just to intensify the flavour)
- 1 egg
- 230g of flour, sifted
|I sprinkled these with those tiny candies|
|The humble biscuits..yet very satisfying..|