Do you know aniseed cookies? I have such fond memories of this taste.
My grandma used to run a restaurant. And every year in the run-up to Christmas she baked aniseed cookies. And they were NEVER allowed to be eaten fresh. Don’t ask me – as a child I thought that wasn’t really necessary.
But right now I can confirm to you: It’s a bit like stew. It tastes even better on the 2nd day and even more so on the 3rd!
So get ready for a wonderful taste! By the way, I’m overjoyed to have veganized these cookies.
I just had the taste of my memory. There was no recipe that I had from my grandma and unfortunately she hasn’t been with us for 10 years.
But I loved all of their cooking creations and I really had to sigh at the first bite of these. But that’s just the way it is with personal memories. And I hope you like them at least as much. My grandma should have tasted it. What would she have said? We will never know…
Have fun with the recipe!
The perfect vegan aniseed cookies with spice for the run-up to Christmas. Super easy. HERE is the recipe. 🌱
- 250 g spelt flour or regular one
- 2 tbsp anise
- 200 g powdered sugar
- 90 g of oat milk
- 1 tbsp sunflower oil
- 100 g vegan chocolate
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Preheat the oven to 180 ℃/ 350℉ and line a baking sheet with parchment paper.
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Mix the flour, anise and powdered sugar in a bowl.
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Then add the remaining ingredients. Exept for the chocolate.
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Take small pieces with a spoon or pasta and form pale-sized balls. Place these on the sheet with a gap.
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Bake for about 20 minutes.
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Let the cookies stand for a day at room temperature and open (not in a can).
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The next day, melt chocolate and dip the cookies in it as you wish.
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Bon Appetit! They will keep in an airtight can for about 2 weeks.
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Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.
Thank sou so much for stopping by!
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Author: Marie Dorfschmidt
