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Anis Bredele (slightly more difficult)
These small biscuits will keep for several weeks in a sealed metal tin, as long as you keep them hidden away from hungry mouths – and we’re not just talking about the kids!
250 g of caster sugar
250 g of flour
15 g of aniseed (mixed with a pinch of flour)
Smooth piping nozzle
Line your baking trays with butter and flour, since you’ll need to put the bredele on them as soon as the dough is ready. It’s important not to use baking paper. Since the dough is sticky, the paper could come away each time you pipe onto it with your pastry bag. Mix the eggs and sugar in a large bowl. Heat the egg and sugar mixture in a bain-marie until it reaches a temperature of 55°C. Remove the container from the bain-marie and beat with an electric whisk (maximum speed) or in a food processor until the mixture has completely cooled (after approximately 20 minutes). Add the aniseed (mixed with a pinch of flour) and whisk again, this time at minimum speed, until it is fully incorporated into the mixture. Add the flour gradually, while mixing with a spatula. You should obtain a uniform, firm dough. Immediately pipe the dough into small, round pieces onto a baking tray (lined with butter and flour), using a pastry bag with a smooth piping nozzle.
Allow the dough to dry overnight (personally, I left it for three hours, which seemed perfectly fine).
The next morning, place the baking tray in the middle of a preheated oven (180°C) and leave to bake for around 8 minutes (one tray at a time for uniform baking). You’ll need to keep a close eye on these biscuits when they are in the oven – they shouldn’t become discoloured.