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Rosquillas de Anis — Spanish Anise Cookies [Vegan]
The preparation for these Spanish anise cookies is probably not what you would expect from a regular cookie recipe. To begin with, the dough does not contain sugar because all its sweetness is added with the syrup and the coating sugar. The resulting cookies are sweet with a unique anise... Read More
Ingredients You Need for Rosquillas de Anis: Spanish Anise Cookies [Vegan]
How to Prepare Rosquillas de Anis: Spanish Anise Cookies [Vegan]
To Make the Cookies:
To Make the Topping:
- In a large bowl, sift the flour.
- In a saucepan, over medium heat, place the butter with the anise seeds. Heat for a few minutes until the butter is completely melted. Pour into the bowl where you have the flour, mix with a wooden spoon to avoid lumps. Add the anise liqueur and lemon zest. Mix to integrate completely.
- Turn out into a floured surface and knead until you have a smooth and soft dough, about 5 minutes. Scoop 1/2 tablespoon of dough, form a ball and flatten with your hand, approximately 1/2-inch thick. Make a hole in the center so they look like donuts. Place on a baking sheet with parchment paper and refrigerate until firm, about 30 minutes.
- Meanwhile, preheat oven to 320° F. Once ready, bake for 10-15 minutes, or until firm to the touch. Let cool for a few minutes.
- In a small saucepan, combine the water and sugar. At low heat, cook until the sugar is completely dissolved. Remove from heat and add the anise liqueur.
- Dip the cookies into the syrup.
- In a bowl mix sugar and cinnamon.
- When the cookies are covered with the syrup, dust them with sugar and cinnamon mixture.
- Let cool completely on a cooling rack.
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