Aniseed Shortbread

Name: Aniseed Shortbread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 118 milliliters confectioners sugar; 158 milliliters cornstarch; 118 milliliters all-purpose flour; 1 x 8-inch springform cake pan; 9 Tbsps soft unsalted butter

You can never have too many dessert recipes, so give Aniseed Shortbread a try. This recipe serves 16. One portion of this dish contains approximately 1g of protein, 7g of fat, and a total of 160 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. A mixture of confectioners' sugar, cornstarch, flour, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat the oven to 325°F, and get out your springform pan. Line the base with parchment paper.

Ingredients you will need

Base

Equipment you will use

Baking Paper

Springform Pan

Oven

Put the flour, cornstarch, confectioners’ sugar, and butter in a food processor and blitz till combined and just clumping into a pale dough.

Ingredients you will need

Corn Starch

Butter

Dough

All Purpose Flour

Sugar

Equipment you will use

Food Processor

Remove the lid, add the aniseeds, then put the lid back on and pulse until the aromatic seeds are well mixed in.

Ingredients you will need

Seeds

Tip the mixture into the prepared pan and press it out smoothly and patiently until you have an even layer at the bottom of the pan. (Yes, I do know that the aniseeds are indistinguishable from mouse droppings, but I really don’t know what can profitably be said on the matter; so ignore it.)

Equipment you will use

Frying Pan

Put it in the oven and bake for 20–25 minutes, until the shortbread is cooked through, slightly gold at the edges but still pale on top.

Ingredients you will need

Shortbread Cookies

Equipment you will use

Oven

Remove to a wire rack, and if you want that familiar dotty-patterned shortbread look, gently use the tines of a fork to dimple the surface straight after it comes out of the oven (taking care—the pan is hot); then leave it in the pan for 10 minutes before cutting into 16 slender wedges, still in its pan. Cool for another 20–30 minutes, before lifting out the base of the pan and gently transferring the shortbread wedges to a wire rack or plate.

Ingredients you will need

Shortbread Cookies

Base

Equipment you will use

Wire Rack

Oven

Frying Pan

Serve cool, or eat as warm as you like.

Equipment

Ingredients

Servings:

118milliliters

confectioners' sugar 158milliliters

cornstarch 118milliliters

all-purpose flour 1

x 8-inch springform cake pan 9Tbsps

soft unsalted butter

Recommended wine: Cream Sherry, Moscato Dasti, Port

Dessert works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.