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
Swiss Aniseed – Chräbeli
Swiss Aniseed – Chräbeli

Instructions

  1. Lightly grease the back of 2 baking trays with butter.
  2. 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.
  3. Shape the dough into rolls approx. 1.5 cm in diameter, add a little flour if necessary, so that the dough does not stick.
  4. 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.
  5. Preheat the oven to 140 degrees and bake the Chräbeli for 20-30 minutes with the oven door slightly open.
  6. Note: If you want beautiful feet, you shouldn`t use baking paper.

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