Swiss Chräbeli biscuits

Swiss Chräbeli biscuits

Tags: Fingerfood Vegetarian Cakes | Cookies World cuisine

The Swiss are not only good at making cheese: Dainty biscuits with delicious aniseed flavour!


350 g
250 g
icing sugar
grated zest of 1/2 organic lemon
2 tbsp
anise seeds
1 tbsp
a little bit of


  • Place the eggs and sugar in a mixing bowl and cream together for 10 minutes. This works best using a food mixer.
  • Add the lemon rind, kirsch and aniseed. Gradually add the flour using the mixer's dough hook.
  • Cover the dough in the bowl and leave to stand in the fridge for 1 hour. After 1 hour the dough should still be slightly sticky.
  • Divide the dough into four portions and roll each into a sausage shape with your hands. Cut each into approximately 4 cm long pieces.
  • Using a very sharp knife, make 3-4 cuts in the side of each piece and bend them into half moon shapes.
  • Place the biscuits on a baking tray lined with baking parchment. Leave them to dry out at room temperature overnight.
  • Chräbeli don't like the cold, so make sure it's not drafty! 
Bake for 15 minutes on the bottom shelf of an oven that has been preheated to 150°.
  • Do not open the oven door for the first 10 minutes; otherwise the Chräbeli will not grow their "little feet".
  • Leave the Chräbeli to cool on a wire rack and then store in a biscuit tin.
  • Allergene_Milk

At a glance

Preparation time
40 min
Cooking / Baking time
15 min
Cooling / Resting time
1 h

Nutritional information

per 100g
protein 4g
fat 63g
carbs 303g
kcal 1283
kj 1283
Products in this recipe