S was the very first alphabet I prepared for this BM nearly 2 months back. At that time I didn’t have any particular theme and so I chose to do a sweet toffee from Srilanka. But after I selected a theme to go with the BM, I wanted to stick to it. So I discarded that post and made a traditional cookie from Switzerland. Switzerland is a landlocked country surrounded by Italy, France, Germany, Austria and Liechtenstein. As you all know Swtzerland is a place where everyone dreams of going. Even I love to vist Switzerland, if I get a chance. So before going on a tour, let us take a virtual tour to Switzerland with the traditional christmas cookie.
Chrabeli or aniseed cookies need a lot of patience. They are so small and each cookie is shaped into a crescent and made three slits. Today morning I made two cookies and this is one among them. I will post the other after a while. I halved the original recipe and still got 40 cookies. The shaping really tested my patience but they were cute to look at once baked. the fennel seeds are added to the dough but as hubby is not very much interested in biting into whole seeds, I added fennel powder to get the flavour. And also this recipe is based on eggs and there was no butter or oil. So when I substituted the eggs, I used half oil and half curd. The cookies turned out very crispy and slightly soft in the middle. But if you want it completely crisp, then bake for an extra 2 minutes.
Recipe Source: Nettle and Quince
Makes 40 Cookies
Powdered Sugar-3/4 cup
Fennel Powder-1 tsp
Curd/ Yogurt-1/8 cup
Mix together oil and curd and beat until combined.
Add in powderd sugar and fennel powder and beat.
Now add the flour and salt and mix to form a slightly loose dough.
Cover and refrigerate for 1 hour.
Preheat oven to 175°C.
Divide dough into equal portions.
Roll each portion into a long rope.
Cut each rope into a 1″ stick.
Now with a sharp knife make three slits keeping one side intact.
Shape it into a crescent.
Arrange on a greased baking tray.
Bake until the top is slightly golden. It may take 10-15 minutes.
Cool and store in airtight jar.
Enjoy with a cup of tea.
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