Hello and welcome to day 9 of the Cookie Advent Calendar.
The today’s recipe is from the mountains around here, it’s a very old, a simple cooking example.
I remember these cookies as one of my dad’s favourites: when I was a child I used to munch them all around to eat the sugar, leaving the inside of the cookie as I didn’t like the anise. 🙂
You can often find them here very big, the size of a fist, so they are called “zuccheroni” ( big sugar cookies, hard to give a proper translation) intead of “zuccherini” ( small sugar cookies).
I am giving you the small version recipe, easier to bake and to eat as they are a little hard ( but it’s how they have to be).
Sugar coated cookies from Tuscan- Emilian Apennines.
- 350 g all purpose flour
- 70 g castewr sugar
- 50 ml sunflower ( or seeds) oil
- 2 eggs
- 1 tbsp anise seeds
- 1/2 bag baking powder
For the glaze:
- 40 ml water
- 300 ml caster sugar
- anise liquor (optional) or anise extract (optional)
- Beat eggs and sugar until frothy.Add oil slowly while beating.Add anise seeds, mix, then add flour and baking powder sifted together.
- Knead until you have a smooth loaf.Take small pinches of dough ( about 25 g, little bit less than 1 oz.) and roll them into stripes.They don't have to be long and thin, better short and a little chubby.
- Close stripes in a ring shape pressing well the two ends.With a sharp knife cut the dough all around the ring, not a deep cut, you don't have to split the ring in two.Bake at 150°C/ 302°F for about 15-20 minutes.
- Meanwhile put glaze sugar, water and liquor/aroma if you use it in a pan and bring to a boil.Sugar has to dissolve but don0t turn to blonde/brown.
- When cookies are ready soak them, a couple at time, into the syrup then let them dry on a baking tray, on parchment.
- You can store these cookies up to a month if you keep them in a dry place.