Shortbread biscuits with fennel and PASTIS DE L’ILE DE RE

  • Le 22 November 2023
  • par samuel
2 1 1500

RECOMMENDED BY : Gabrielle C, Fouras, recette inspirée du blog culinaire de Kaderick crédit photo : Blandine JOANNIC

  • To prep

    20 min
  • Préparation

    20 min
  • To cook

    1 hr15 min
  • Cuisson

    1 hr15 min
  • Level

  • Niveau

  • Servings

  • Personnes

  • 220 g organic T55 flour
  • 120 g caster cane sugar
  • 100g soft Pamplie butter
  • 1 large organic egg
  • ½ tablespoon fennel seeds (ideally crushed)
  • 2 tablespoons PASTIS DE L'ILE DE RE
  • 1 pinch of fleur de sel de l'île de Ré


  • Step 01
    Cut the butter into pieces and place in a bowl. Leave it to soften at room temperature.
  • Step 02
    Add the sugar, salt, fennel seeds (ideally crushed), PASTIS DE L'ILE DE RE and egg. Mix well until smooth.
  • Step 03
    Gradually pour in the flour and gradually incorporate it to form a dough.
  • Step 04
    Without working, gather the dough into a ball. Wrap in cling film and leave to rest in the fridge for 1 hour.
  • Step 05
    Preheat your oven to 180°C, gas mark 6. Place a sheet of Cooking paper on an oven tray.
  • Step 06
    Take the pastry out of the fridge and roll out with a rolling pin using a little flour. The dough should be less than 1 cm thick.
  • Step 07
    Cut out the shapes of your choice using cookie cutters. Then place them on your Cooking.
  • Step 08
    Bake for 12 to 15min. The shortbread will turn slightly golden around the edges but will remain light on the inside. Leave the shortbread to cool before eating. If stored in an airtight tin, you can keep the shortbread for several days.

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