• They are simple, easy, shortbread cookies. For entertainment I baked them as a coffee anise combo. The coffee is not very much detectable but it changes a little common butter flavour. My children associate the anise with liquorice taste (black candies) and there is something similar but without unpleasant bitterness. Cookies smell pretty before and after baking. The home shape with star or heart give the festive look but of course you may bake them different shaped. Enjoy!


    about 55 pieces (depending on size)



    • 2/3 cup (150 g) softened butter
    • 9 tablespoons icing sugar
    • 1 tablespoon instant coffee (powder)
    • 1 egg
    • 1 teaspoon pure anise extract
    • 1 teaspoon crashed or ground anise seeds
    • 2  cups (320 g) all purpose flour




    In the bowl of a stand mixer place the softened butter, coffee and sugar and beat until light and fluffy. Stir in egg, anise seeds and anise extract, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Cut out shapes with cookie cutter. Cut out smaller shapes in. Re-roll the remaining pastry. Cut out cookies as the pastry last.

    Place cookies on a baking tray lined with parchment paper and put the tray to the fridge until the oven is heated. Bake at 350°F (180°C) for 9-12 minutes (depending on size) until the pastry is golden brown. Cool after baking on a wire rack.



    Category: Cookies.

    Tags: Anise, Coffee.

  • I am sure you know black gummi candies very popular in Scandinavia, Germany or other northern European countries. They are commonly called as liquorice candies. In fact the root of liquorice has mild and sweet taste and the candies are flavoured with salmiac. The liquorice syrup is used to manufacture those candies but with addition of salmiac the taste becomes chilly and salty. My recipe is for mild ‘sweet liquorice syrup’. It matches perfectly desserts, ice cream or homemade truffles.


    you will get about 125 ml



    • ½ cup (125ml) liquid treacle (molasses)
    • 2 teaspoons ground liquorice root
    • 1 teaspoon pure anise extract



    All ingredients mix well. Pour into a jar and close up the lid. Shake before use. 



    Category: Tutorials.


  • These cookies are baked as a one large shortbread cake and divide into triangle pieces. The cake structure is quite flaky and cookies have to be pretty thick. Strawberries are added twice: as freeze-dried fruit powder and fresh fruits chopped finely. The addition of anise increase the strawberry flavour and give some intriguing herbal tone. Enjoy!


    12 pieces



    • ½ cup softened butter
    • ¼ cup + 1 tablespoon sugar
    • 1 teaspoon pure anise extract
    • ¾  cup all purpose flour
    • 1/3 cup corn starch
    • 3 tablespoons freeze-dried strawberries (powder)
    • 7-8 fresh strawberries chopped finely



    In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in anise extract, mix together. Add flour with cornstarch and fruit powder and mix on low speed until the dough comes together. Add fresh strawberries and mix gently until incorporated. Transfer dough to a 9 inch tart pan and press to evenly fill up  bottom and sides. Cover and let cool in the fridge for 1-2 hours.

    Preheat oven to 350°F. Using a knife score dough into 12 wedges and prick all over with a fork or wooden skewer. Bake for 35 minutes until light brown and set in the center. Remove from oven and immediately re-cut into wedges. Let cool on a wire rack.


    Category: Cookies.

    Tags:anise, strawberry.

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