KACHEN #21 (Winter 2019) English edition

ANISE BISCUITS WITH
BLOOD ORANGE JAM
TANJA HAMMES, GRAPHIC DESIGNER
RECETTES XX CATEGORIE DE SAISON XX
50 biscuits
40 minutes
12 - 15 minutes + resting time overnight
› 3 eggs size M
› 250 g fine sugar
› 250 g flour type 405
› 2 tsp ground anise
1 Place the eggs and sugar in a mixing bowl
and beat until frothy with a food processor
until the sugar has completely dissolved.
2 Fry the anise seeds in a pan at medium heat
for 5 minutes, stirring constantly. Allow to cool
and crush coarsely with a mortar.
3 Sieve the flour and gently fold into the sugar
mixture together with the ground anise and
crushed anise seeds.
4 Heat a large baking tray briefly in the oven,
grease with butter and dust with flour.
› 1 tsp anise seeds
› approx. 50 g blood orange jam
› butter & flour for the baking tray
5 Fill the dough into a piping bag with a starshaped
spout and spray on 2-3 cm dots. Leave
a little space, because they run a little apart.
6 Leave uncovered overnight in a dry room.
7 The next day, preheat the oven to 150°C
and bake the biscuits for 12-15 minutes. Don’t
overbake, they should remain bright.
8 As soon as the biscuits have cooled down,
assemble the biscuits by placing a small
dollop of jam on one of the biscuits and placing
a second biscuit on top.
KACHEN No.21 | WINTER 19