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 time
15 min
Cooling time
60 min

Nutritional information

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