BISCOTTI ALL'ANICE

Aniseed biscuits. Makes approx. 24

• 300 g caster sugar plus 2 tbps
• 4 large eggs
• 2 tbsp anisette or Sambucca (Pernod at a stretch)
• 2 tbsp ground anise or very finely ground star anise
• 1-2 drops anise essence (optional)
• 500 g self raising flour
   

1. Beat the sugar and eggs in the bowl of an electric mixer until very thick and pale. Add the liqueur, spice and essence and mix
2. Add the flour a little at a time. The mixture should be soft but manageable
3. Tip the dough onto a floured board and knead briefly, shaping it into a long, thick sausage. Cut in half
4. Shape into two long, thin loaves about 6-8 cm wide. Sprinkle with the extra tablespoon sugar
5. Prepare a baking sheet with baking paper. Carefully lift the dough logs onto the paper
6. Bake at 180C for 25 minutes or until golden
7. Allow to cool a little and then cut on the diagonal in slices of about 2 cm
8. Lower the oven temperature to 120C. Set the biscuits out onto a baking paper lined tray, cut side up. Allow to dry out slightly for 5 minutes, then turn over and do the same on the other side
9. Store in a biscuit tin