1

To prepare the dough, cream the butter. Add the icing sugar, salt and aniseed and continue to stir until mixture turns light in colour. Stir in the egg yolk and lemon juice. Add the flour and cornstarch, and fold in to form a dough, do not knead the mixture. Wrap the dough in plastic and place in the refrigerator for at least 2 hours.

2

Roll out the dough to 3-4 mm thick, in portions, either between sheets of baking paper or on a lightly floured surface. Refrigerate for a short time. Cut out the stars and lay on a baking tray lined with baking paper. Refrigerate for a short time.

3

Place the baking tray in the middle of an oven preheated to 200°C and bake for 8 to 10 minutes until they are light brown in colour. Cool on a cooling rack.

4

For the glaze, mix the icing sugar with the Pastis or lemon juice. Glaze the butter stars. Sprinkle with aniseed seeds and / or icing sugar.

Suggestions

The biscuits can be stored in a cool dry place for up to 3 to 4 weeks. Dip half the biscuits in dark chocolate glaze. Pastis is a spirit produced using aniseed, fennel, liquorice, sugar, etc. It is available at specialist retailers.

Source:

IG Dinkel, Judith Gmür-Stalder