My son had an assignment in his English class which included writing an essay about a 17th century English poet – Andrew Marvell, presenting the essay dressed as closely as Marvell and making a dish from the same period. Of course my son decided to tell me that he needed the food the very evening before the project was due. My quick web search for the 17th century English recipes resulted in a quite interesting list of recipes from which I chose one for anise seed cookies or biscuits.
Recipe presented in its original language:
To make Bisket.
Take the yolks of two dozen of egges, two handful of Anniseeds, a little yest, one pound of butter, one quart of creame, foure pound of fine wheat flowre, work all these together in a paste, and make it up in long rouls being something flat, then lay them upon papers, and set them into the Oven and bake them, (but not throughly) then let them stand a day or two, then cut them into slices, and rub them over with small beaten sugar, then lay them upon papers, and set them into the Oven, until they be hard.
Of course, I had to adjust it…. What would I do with the amount of cookies made with two dozen egg yolks? 😀 I used 1/4 of listed ingredients, instead of yeast I used a bit of baking powder and I also didn’t wait a day or two, but baked the cookies right away. I was amazed how smooth and silky the cookie dough was. The cookies turned out to be a delight, very tasty and just sweet enough. My son took them to school and said they were gone in less than five minutes. I hope he got an A! I am going to make them again!
Anise Cookies or Biscuits Printable recipe
- 6 egg yolks
- ¼ cup (50 g) sugar
- ¼ lb (113 g) butter (room temperature)
- 1 ½ tablespoon anise seeds
- 1 cup (250 ml) heavy cream
- 1 lb (453 g) flour
- 1 teaspoon baking powder
- Sugar to coat the cookies
- In a bowl whisk softened butter and sugar until fluffy. Add on by one egg yolk mixing the whole time.
- Add anise seed and mix thoroughly.
- Now add cream and at the end flour combined with baking powder. The dough will be quite firm and smooth.
- Form the dough into two logs, each about 1.5 inches (4 cm) in diameter. Flatten each log a bit as to form a rectangular shape.
- Wrap the logs into plastic wrap and leave to rest in the fridge at least an hour.
- Prepare a baking sheet lined with parchment paper. Preheat oven to 365 F (185 C).
- Cut the logs into 3/8 inch (1 cm) thick cookies. Dip each cookie in sugar and place on the baking sheet.
- Bake them about 12-14 minutes, let them cool down and enjoy with some tea, hot chocolate or milk.