I came across this recipe a while back, but every time I looked at the ingredients I never seem to be able to get my hands on anise seed.
I seriously thought that I could grind star aniseed to make anise seed, my mother told me straight, that is not how anise see is made… hey at least I tried.
My mother went to the spice shop the other day and she came back with a packet of anise seed for me. The seed itself looks just like a fennel seed, but the seed is totally different.
To get the full flavour of the seed, I gentle crushed them.
I was also a bit scared to make this recipe as this is the first biscuit recipe that I came across that had black powder in, but it actually tastes nice with a hint of pepperish taste.
When I finally worked up the courage to try out this recipe, I forgot to buy honey but I did have 10g of honey sachets, so it was a lot of sachets to squeeze to make up the required quantity.
- 6 tbsp x honey.
- 6 tbsp x castor sugar.
- ¼ x cup packed dark brown sugar.
- 60g x unsalted butter, melted.
- 1 x egg.
- 1x egg yolk.
- 2 x cups cake flour.
- ¾ x tsp bicarbonate of soda.
- ½ x tsp cinnamon powder.
- ½ x tsp cardamom powder.
- ½ x tsp anise seed.
- ½ x tsp all spice powder.
- ½ x tsp cloves powder.
- ¼ x tsp ground black powder.
- ¼ x tsp salt.
- Icing sugar, for rolling the finished baked cookies.
- In a large mixing bowl, whisk the honey, with the castor sugar and dark brown sugar.
- Whisk in the melted butter, egg and egg yolk, till everything is well combined.
- Sift in the flour, bicarbonate of soda, spices and salt.
- Mix until well blended. Keep in mind the batter will be thick.
- Using a small ice cream scoop.
- Scoop ballfulls into your hand and roll into a ball shape.
- Place on greased baking trays and pop into a pre-heated oven.
- Bake at 160 degrees for 15 – 20 minutes or until the bottoms are lightly brown.
- Cool the cookies on a cooling rack.
- Once completely cool, roll in icing sugar to coat the entire biscuit.