Cut the butter into pieces and place in a bowl. Leave it to soften at room temperature.
Add the sugar, salt, fennel seeds (ideally crushed), PASTIS DE L'ILE DE RE and egg. Mix well until smooth.
Gradually pour in the flour and gradually incorporate it to form a dough.
Without working, gather the dough into a ball. Wrap in cling film and leave to rest in the fridge for 1 hour.
Preheat your oven to 180°C, gas mark 6. Place a sheet of Cooking paper on an oven tray.
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.
Cut out the shapes of your choice using cookie cutters. Then place them on your Cooking.
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.
