Swiss Aniseed – Chräbeli
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 egg (s)
- 340 g powdered suar
- 1 pinch (s) salt
- 1 ½ tablespoon anise
- 1 tablespoon maraschino
- 450 g flour
Print Recipe
Pin Recipe Instructions
- Lightly grease the back of 2 baking trays with butter.
- Put all ingredients except the flour in a bowl and stir with the mixer or food processor for about 5 minutes until very frothy. Add the flour and knead everything into a dough.
- Shape the dough into rolls approx. 1.5 cm in diameter, add a little flour if necessary, so that the dough does not stick.
- Cut pieces of approx. 5 cm in length, round off both ends a little and cut the pieces with a sharp knife twice at an angle. Bend the Chräbeli a little so that the incisions open a little. Place on the trays and allow to dry at room temperature until an approx. 2 mm wide white border forms on the underside. Depending on the temperature and humidity, this can take 36 - 48 hours. The white border is important so that the Chräbeli get beautiful feet.
- Preheat the oven to 140 degrees and bake the Chräbeli for 20-30 minutes with the oven door slightly open.
- Note: If you want beautiful feet, you shouldn`t use baking paper.
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