- 380 grams of wheat flour
- 250 grams of brown sugar
- 225 grams of butter
- 4 eggs
- 2 tablespoons of dry wine
- 1 teaspoon of salt
- 3 tablespoons of ground cinnamon
- 4 teaspoons of whole anise seeds
Grind the brown sugar using a mortar and pestle or a blender until it reaches a fine consistency. Do the same with the anise seeds and keep them separate from the sugar.
In a large, deep bowl, you should mix and sift the flour, salt, cinnamon, and crushed anise.
In another bowl, beat the room temperature butter while gradually adding the powdered sugar. Then incorporate the eggs, previously beaten, along with the dry wine. Add the flour to this mixture and combine all the ingredients.
Roll out the dough on a smooth work surface that has been lightly dusted with flour.
Knead this mixture and gradually add flour until it forms a compact dough that doesn’t stick to the work surface. Try to keep it as soft as possible.
Using a rolling pin, roll out the dough to about a thickness of 1 cm. With a mold, cut out the shapes for your cakes and carefully place them on a baking tray that has been greased or lined with parchment paper.
Preheat the oven to 175ºC (350ºF).
Once you have the dough cut and on the baking tray, you can make small decorative dots on the surface with a toothpick.
Bake it for about 15 minutes or until you see that the cakes are golden brown.
I hope you enjoy this recipe. Bon appétit!