How to make Chräbeli - cookies?
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M$3 Answers
-quote-
"Chrabeli (Swiss Anise Crescent Cookies)
Ingredients
* 3 eggs
* 1 1/2 cups sugar
* 1 tablespoon kirsch (cherry brandy)
* 1 dash salt
* 1 1/2 teaspoons anise seed
* 1 1/3 cups all-purpose flour
Directions
1. In a large bowl, beat the eggs and sugar together with an electric mixer until thick and pale, about 10 minutes. Stir in the kirsch, salt, and anise seed. Use a sturdy spoon to stir in the flour. Add additional flour if needed to form a soft dough. Cover the dough with plastic wrap, and refrigerate overnight.
2. Divide the dough into two 1/2 inch thick ropes, and cut each rope into 2 inch long pieces. Place the pieces onto the prepared baking sheet, and cut three diagonal slits into one side of each piece. Bend the cookies to open the slits, flaring out the cuts. Cover loosely with a tea towel and allow to dry in a cool area for 24 hours.
3. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a baking sheet.
4. Bake the cookies in the preheated oven for 15 minutes. They should not turn brown on top, and be only lightly colored on the bottom. Remove from the oven, and let stand in a cool place for 3 or 4 days. They will be rock hard at first, but will soften over time. Place the cookies in a cookie tin separated by sheets of waxed paper. Age 2 to 3 weeks to allow the flavor to mature."
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M$
...quote...
Chräbeli (Anise cookies, Christmas treat)
For approximately 60 cookies (depending on the size of a single cookie):
* 4 eggs
* 450 g (16 ounces) confectioner's sugar
* 1 pinch of salt
* 1½ tablespoons of anise
* 1 tablespoon of kirsch
* 550..600 g (19..21 ounces) flour
Preparation:
1. Put eggs, confectioner's sugar, salt, anise and kirsch in a bowl and stir about 5 minutes until well mixed.
2. Add flour and mix into a dough.
3. Form rolls of about 1.5 cm (0.6 inches) diameter and cut in pieces of about 5 cm (2 inches) length. Cut in each piece about 3 times slightly angular and bend them slightly.
4. Slightly grease baking sheets and put the rolls onto it to dry. Do not use baking paper sheets. Do not move the pieces. Let them dry for 24 to 48 hours at room temperature. Make sure there is no draught.
5. Bake them for about 25 minutes in the lower part of the pre-heated stove at 140°C (285°F). Keep the door of the stove a bit open. Let the cookies cool down and remove them from the baking sheet with a scraper.
Variations:
* Instead of forming rolls, you may roll out dough on a flat surface, approximately 1 cm (0.4 inches) thick. Put out shapes and treat them as described above.
* Use models to create forms, then treat them as described above.
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M$1 1/4 cups sugar
2 to 3 tablespoons crushed aniseed
1 teaspoon grated lemon zest
1 tablespoon Kirsch
1 1/2 to 1 3/4 cups sifted all-purpose flour
Beat the eggs until light and fluffy. Gradually beat in the sugar, 1 tablespoon at a time. Beat well after each addition. It is essential to beat for a long time (about 15 min. with an electric beater at medium speed). Stir in the aniseed, the lemon rind and the Kirsch. Add the flour to make a stiff dough and knead well. Cut the dough into four pieces. Roll out each piece into 1-inch strips. Cut the strips into 3-inch lengths.
Nick each strip 3 times to the depth of 1/2 inch.
Bend the strips slightly into a U-shape, keeping the nicked side on the outside. Place on buttered and floured cookie sheets. Let them stand overnight at room temperature to dry out. Preheat oven to 300 F. Bake for 15 minutes, or until a very pale yellow.
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M$
