Have you ever heard of "anise cookies without rest"? If not, then you've come to the right place! In today's post, I'm sharing a secret recipe that is not only incredibly delicious, but also super quick to prepare.
In the cozy pre-Christmas season, when the smell of freshly baked cookies wafts through the house, many of us think of beloved family traditions and recipes that have been passed down from generation to generation.
One of these special recipes comes from my beloved grandma - a recipe for "anise cookies without resting time". 😊
Yes, you read that right! Most anise cookie recipes are a test of patience, requiring up to 12 hours of resting time before you can enjoy these little delights. My grandma has found a way to speed up this process!
Every year, just before Christmas, this recipe was my absolute favorite. Not only because of the irresistible taste, but also because of the precious time I got to spend with my grandma in the kitchen.
And I have another good news for those who are watching their figure: My version of these cookies is significantly lower in calories! Instead of conventional table sugar I use powdered sugar from Erythritol*, which is not only calorie-free but also tooth-friendly.
So if you're curious and want to know how you can make delicious aniseed cookies in no time, not only in terms of taste but also in terms of calories, stay tuned. I promise you, this recipe will become a permanent part of your Christmas baking! ❤️
Table of contents
What ingredients do I need for anise cookies without resting?
However, I have adapted Omi's recipe a bit. I try to eat healthier and have therefore replaced the classic household sugar and white flour.
Therefore, the cookies are also a bit darker. But in terms of taste, this has not changed anything.
Yes, I am aware that the anise cookies without resting time look different than those that were allowed to rest for 12 hours. My cookies are not so smooth on the surface and some would say that they are not so nice to look at. But after all, it's the inner values that count, the taste and that I can pass on my grandma's recipe to you.
Let's take a look at the ingredients before we get right to the recipe.
Eggs
They ensure that the cookies become airy and light. There are recipes that use only the egg whites and those that use egg whites and yolks.
My grandma always used the egg yolk too, so that's how I do it.
Note on the side: we really need very fresh eggs. They are much easier to crack. Older eggs you can still eat, but they should then be strongly heated and cooked through.
Powdered sugar
Here is the first difference in the recipe. My grandma used classic powdered sugar for the recipe, I use powdered sugar. Fortunately, the baking properties are the same, so I did not have to adjust the recipe itself.
Erythritol* has only 70 percent of the sweetening power of sugar. So in a normal recipe you need more Erythritol* to achieve the same sweetness. However, if you use more, your dough may behave differently. That's why I swap it 1:1 and enjoy the fact that the aniseed cookies are not as sweet.
In case you are wondering if you can also use classic sugar in crystalline form, you need to know:
- Powdered sugar provides a velvety texture. Why? It is simply finer than regular sugar and spreads better in the dough.
- You know the feeling of stirring forever until the sugar has dissolved? With powdered sugar, that happens in a jiffy - ideal for recipes without waiting.
- And the taste? Simply more intense! The anise really comes into its own because the powdered sugar is evenly distributed in the dough.
- Have you ever noticed that some cookies brown unevenly? With powdered sugar, that doesn't happen. It ensures a perfect browning.
By the way - there is also powdered birch sugar. It has only half as many calories as household sugar!
A dough made with Erythritol* is sweetened is not immediately brown after baking. Cookies and cakes always turn paler.
I have another little example for you on sugar versus sugar substitutes:
100 grams of table sugar have 400 calories and 100 grams of erythritol have 20 grams.
Flour
I try to use spelt flour instead of wheat flour as often as possible. Spelt flour is considered healthier and changes little in the baking process itself. Sometimes you may need a little more liquid for the same amounts of flour.
I therefore made 50:50 and made for a little healthier anise cookies without resting.
Of course, it is important that you use plain spelt flour. Wholemeal flour has no place in fine baked goods such as cookies. Whole wheat flour provides a grainy texture in cookies. Plain flour makes cookies soft and tender. Likewise, whole wheat tastes stronger and earthier - ideal for bread or nut cakes, but not for anise cookies.
Baking powder
We need Baking powder* so that the cookies rise during baking. It is therefore a leavening agent that makes the cookies fluffy.
For all those who always wanted to know how it works:
When Baking powder* When the dough comes into contact with moisture and heat, it releases carbon dioxide gas. This gas forms small bubbles in the dough, which cause it to rise.
As the dough rises due to the released gas, the cookies become lighter and fluffier. Without Baking powder* the cookies become dense and hard.
Anise powder
Anise powder is known for its intense, sweet aroma, which is often compared to licorice. It also has hints of fennel and star anise, although they are different plants.
You can mix ground anise into bread dough, puddings and creams. It also does well in cocoa, milk and teas. Because of its digestive properties, anise is often used in teas. Drink an anise tea after meals or with cookies to aid digestion.
Low carb fans watch out: The best cookie recipes in the world!
Recipe: Anise cookies without waiting
Ingredients
- 2 eggs
- 80 g powdered sugar
- 1 pinch salt
- 30 g plain spelt flour
- 30 g plain wheat flour
- 1 pinch Baking powder*
- 1/4 tsp anise powder
- 1/4 tsp anise seed
Also: 2 bowls, 1 scale, sieve, baking tray, hand mixer.
Crack eggs
Beat the eggs in a bowl until foamy. Gradually add the erythritol. You need to beat for at least 5 minutes so that the mixture becomes firm. The rule here is: better too long than too short!
Add salt at the end. Put the eggs aside.
Mix solid ingredients
In a second bowl, sift together the flour and Baking powder* into a bowl. This is important so that no lumps form. Do not skip this step.
Add the anise powder. You can use a little more - depending on how much you like the taste.
Mix ingredients
Very important: Now put the blender aside. You don't need it anymore and should not use it for the next steps.
Instead, I use a wooden spoon or a silicone spatula. We now use it to fold the flour into the egg mixture. To do this, we carefully lift the beaten egg white, and slowly add the flour. Now you stir it in carefully. Do not beat it - fold it in!
You must not stir too long, otherwise the egg foam will collapse and the cookies will not be fluffy and fluffy, but hard and firm.
Apply dough
Place a sheet of baking paper on the baking tray. You can apply the dough either with a spoon or a piping bag. I use a normal tablespoon for this, others find it easier with a piping bag - it's best to try it out for yourself.
Who wants, can additionally sprinkle anise seeds on the cookies. I have dispensed with it this time because I simply forgot to buy some 😅
Bake cookies
Bake the anise cookies without resting time now directly for 7-8 minutes at 160 degrees convection oven. If you have an oven that bakes unevenly, you should turn the tray after half the baking time.
Ready!
How do I store the cookies properly?
For storage applies:
- Airtight
- Cool and dry
- Use separating layers
After the anise cookies have cooled completely, they should be stored in an airtight tin or container. This will protect them from drying out and preserve their flavor.
Store the cookies in a cool, dry place. Direct sunlight or heat may cause them to dry out more quickly or affect their flavor.
If you're stacking the cookies in layers in a tin, place baking paper between the layers to keep them from sticking together.
What is their shelf life?
If stored properly, aniseed cookies can last several weeks, often up to 4-6 weeks, without losing quality. In some cases, if they are really well sealed and kept in a cool, dry place, they can even keep for up to two months or longer.
Tip: You should keep anise cookies in an extra cookie box. They like to give their flavor to the other cookies.
Why do classic anise cookies need to rest for 12 hours?
I do not use the resting time. But there are good reasons to wait 12 hours before baking the cookies. These include for example:
- Development of the aroma: Allowing them to rest gives the anise seeds or powder time to release their aroma into the dough. The result is cookies with a more intense and evenly distributed anise flavor.
- Formation of a skin: During the resting period, a thin skin forms on the surface of the cookies. During baking, this skin ensures that the underside of the cookies rises while the top remains largely intact. The result is cookies with a characteristic rough underside and a smooth top.
- Texture: Letting them rest gives the flour time to absorb the liquid in the dough. This results in an even texture and prevents the cookies from spreading too much during baking.
- Strengthening the dough: Especially when the dough is a little softer, the resting time helps to firm it up so that it is easier to shape and handle.
Although the traditional recipe for anise cookies calls for a resting period, there are also modern variations for anise cookies without a resting period. So my grandma was way ahead of her time! These quicker recipes may differ slightly in texture from the traditional cookies.
Attention: Your anise cookies will not succeed like this
There are a few deadly sins that you must not commit if you want to prepare aniseed cookies. I'll tell you what they are here.
- Bake too hot: Aniseed cookies are delicate. If you bake them too hot, they will become dry and brown very quickly.
- Anise cookies with feet: These anise cookies take time to make. They must dry for at least 12 hours, otherwise they will not form feet. A white rim forms at the bottom of the cookie. The edge should be 2 mm wide after 12 hours. If it is not, wait until it is.
- The wrong place to dry. Caution: Your cookies need room temperature and no drafts. If you leave the window open, the cookies will become crooked.
- Anise cookies without feet: Can be baked immediately. They do not have a foot, but still taste very tasty! They also do not need to dry and are altogether much more convenient to prepare.
Anise cookies without rest
Ingredients
- 2 Eggs
- 80 g Erythritol powdered sugar
- 1 Pinch Salt
- 30 g Plain spelt flour
- 30 g Plain wheat flour
- 1 Pinch Baking powder
- 1/2 TL Anise powder
Equipment
- 2 bowls
- 1 hand mixer
- 1 scale
Anleitung
- Beat the eggs with erythritol until foamy. This takes about 5 minutes. Important: It must be a firm foam. It is better to beat too long than too short. Add salt.2 eggs, 80 g erythritol powdered sugar
- Sift flour and baking powder into a bowl. Add anise.30 g plain spelt flour, 30 g Plain wheat flour, 1 pinch of baking powder, 1/2 tsp anise powder
- Gradually add the flour mixture to the egg foam. Important: Do not stir in with the mixer, but fold in by hand. Do not mix for a long time!
- Put the dough into a piping bag - alternatively, a teaspoon will do'it. Put the baking paper on the baking tray. Dab the dough onto the baking sheet either with a tablespoon or use a piping bag. Leave plenty of space between the cookies, they will melt during baking.
- Preheat the oven to 160° convection. Bake the aniseed cookies for 7 minutes. They should still be slightly soft inside.
Nährwerte
Quick and mega delicious: oatmeal cookies without flour and sugar
Our conclusion
Anise cookies are mega delicious. If you prepare anise cookies without resting time, you save a lot of time and work. They taste just as good after the spice, but can be tasted the same day.
Yes, from a purely visual point of view, the classic ones are perhaps a bit nicer to look at. But fortunately, it's the inner values that count. And they are mega fluffy, light and super tasty.
I wish you a lot of fun in making, good success and let it taste good! 😋😊
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