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

Le 22 November 2023
par samuel

2 1 1524

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
Easy
Niveau
Easy
Servings
6-8
Personnes
6-8

Ingredients

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

Method

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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