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Gluten Free Chräbeli Biscuits

Name: Gluten Free Chräbeli Biscuits
Prep time: 40 min
Cook time: 15 min
Cuisine: Other
Ingredients: For the dough:; 325 g Mix Pâtisserie; 2 eggs (L); 250 g icing sugar; grated zest of 1/2 organic lemon; 2 tbsp anise seeds; 1 tbsp cherry brandy

115 min

The sweet and spicy fragrances in these classic Swiss Christmas cookies are sure to whip up the whole family’s festive spirit.

Whimsically-shaped and festively flavoured, these aniseed-infused biscuits are an integral part of any Swiss Christmas celebration. They originated in the north of Switzerland as a cheap alternative to marzipan around 400 years ago, and are now enjoyed as a sweet seasonal snack by the whole country. This gluten free chräbeli recipe stays pretty true to the original. It delivers cookies that are dry and crispy on the outside, moist and rich on the inside and have a terrific liquorice-like aroma. Have them on hand throughout the holiday season for a Christmassy accompaniment to hot beverages.

Cook

Preparation

in 40 minutes

Cooking

in 15 minutes

Cooling

in 60 minutes

Temperature

150 °C

To make the dough: Place the eggs and sugar in a mixing bowl and beat for 10 minutes until creamy.
Next add the lemon peel, the cherry brandy and the star anis.
Gradually add the sieved flour. Use the kneading hook to mix the mixture.
Cover the dough in the bowl and place in the refrigerator for 1 hour to rest.
Preheat the oven to 150°C (top and bottom heat setting) and line a baking tray with baking paper.
Divide the slightly sticky dough into four. Hand-roll each section into a sausage shape.
Cut into approx. 4 cm long pieces.
Use a very sharp knife to cut into the pieces 3 – 4 times, and shape into a half-moon.
Place on the baking tray and allow to dry over night at room temperature (the ‘Chräbeli’ will not be cooked correctly if it’s exposed to a draft).
In a well preheated oven, bake on the lowest shelf for 15 minutes.
NOTE: Careful! Don’t open the oven door in the first 10 minutes of baking, or the ‘Chräbeli’ won’t form their ‘foot’.
Allow the ‘Chräbeli’ to cool on a cooling rack.
Store in a metal biscuit tin.

Ingredients

For the dough:

325

Mix Pâtisserie

eggs (L)

250

icing sugar

grated zest of 1/2 organic lemon

tbsp

anise seeds

tbsp

cherry brandy