4,6 / 10
ready in 13 h. 45 min.
Whisk the eggs and icing sugar until thick and light. Stir in the lemon zest and ground aniseed.
Sift in the flour and baking powder and mix well to form a dough. Wrap in cling film and chill for 1 hour.
Roll out the dough on a lightly floured surface, to 1 cm| 1/2" thickness. Cut into small rounds and place on baking trays lined with non-stick baking paper. Sprinkle with aniseed and leave to stand uncovered, overnight.
Heat the oven to 180°C (160° fan) 350°F gas 4.
Bake the cookies for 25-30 minutes, until cooked and firm, but still pale. Cool on the baking tray for a few minutes, then place on a wire rack to cool completely.