Aniseed and raisin biscuits

If beauty lies in the eyes of the beholder, taste is the ability to truly understand the contrasts and harmonies of the ingredients in the preparation of any dish or dessert: and is there anything more delectable, pleasant and unaffected than a nice plate of fragrant and crispy biscuits? Indeed, these biscuits with aniseed and raisins are one of the recipes specifically for Easter, hence their flower-shape that conjures up a sense of the arrival of warm weather. Our recipe includes all those ingredients that are in tune with the Easter period, such as the eggs in the dough, but gives them a new twist with a touch of creativity and imagination. So, would you like to celebrate the Easter festival in the best possible way, without sacrificing any flavour and originality with these aniseed and raisin biscuits? Be inspired by our recipe.

In a bowl, beat the butter with the caster sugar and the icing sugar. Continue until it is reduced to a creamy mixture and then add the eggs and aniseed. Mix again and fold in the sifted flour with the baking powder. When the ingredients are blended add the anise liqueur and the raisins, having previously been soaked and drained. Knead the dough until soft. Transfer it to a lightly floured work surface and roll out the dough into a sheet about 1/2 cm thick. Cut out biscuits with a circular mould or flower-shaped biscuit cutter with a diameter of about 10 cm. Transfer the biscuits to an oven tray lined with baking parchment and bake in oven at 170°C for about 15 minutes.