ReceptnaptárAniseed pretzels
Aniseed pretzels are an aromatic member of the old Christmas cookies: crumbly, lemony and anise-scented. Old recipes used buttermilk-butter and ground sugar; today they are made with butter and powdered sugar. The mild, sweetish taste of anise suits tea and coffee well.
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Ingredients
Method
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- Rub the flour with the cold, cubed butter until crumbly. Add the powdered sugar, lemon zest and aniseed.
- Add the egg and quickly knead into a dough by hand. Wrap in cling film and chill for 30 minutes.
- Preheat the oven to 170 °C (155 °C fan) and line a baking tray with parchment paper.
- Break off hazelnut-sized pieces of dough, roll them into ropes about 12 cm long and shape them into small pretzels.
- Place the pretzels on the tray, brush with beaten egg white and sprinkle with granulated sugar.
- Bake at 170 °C for 12-15 minutes until pale golden. Cool on a rack and store in an airtight container.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Chill the dough, because warm buttery dough is sticky.
- Crush the aniseed slightly so it releases more aroma.
- Sprinkle the sugar on after brushing, otherwise it slides off.
- They keep for 2 weeks in an airtight container.
Frequently asked questions
Can the anise be replaced?
With caraway, cinnamon or cardamom, but the flavor will be different.
Why did they turn out hard?
The dough was overworked or baked too long.
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