Anise flavoured shortbreads

These refreshing cookies are perfect after a meal with hot espresso.

  • 1 hr 15 mins preparation chill time
  • 15 mins cooking
  • Makes 36 Item
  • Print


Anise flavoured shortbreads
  • 250 gram (8 ounces) unsalted butter, softened
  • 1/2 cup (80g) icing (confectioners') sugar
  • 2 cup (300g) plain (all-purpose) flour
  • 1/2 cup (100g) rice flour
  • 3 teaspoon ground aniseed


Anise flavoured shortbreads
  • 1
    Beat butter and sifted icing sugar in medium bowl with electric mixer until light and fluffy. Add sifted flours and aniseed, in 2 batches, beating on low speed after each addition, only until combined. Knead on floured surface until smooth. Cover; refrigerate 1 hour.
  • 2
    Preheat oven to 150°C/300°F. Grease oven trays.
  • 3
    Roll dough between sheets of baking paper until 5mm (¼ inch) thick. Cut 36 x 6cm (2½-inch) rounds from dough; place on oven trays about 2.5cm (1 inch) apart. Refrigerate 15 minutes.
  • 4
    Bake biscuits about 12 to 14 minutes; cool on trays.


To freeze: make dough up to end of step 1 and freeze for up to 2 months. Thaw in the refrigerator for 2 to 3 hours. Continue recipe from step 2.

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