Anise Cookies

Instructions

1. Beat the eggs and sugar well for a long time until you have an airy cream.
2. Knead in the cornflour and flour and leave to rest for 10 minutes.
3. Divide the still slightly sticky dough into four parts and roll out individually on flour to a thickness of 8-10 mm. To make the dough feel like silk, dust lightly with flour again. To ensure that there is as little flour as possible between the model and the dough but to prevent sticking, wipe off the flour that has just been dusted with a brush.
4. Now press the model evenly into the dough and cut out the image with a suitable cutter or knife. Always work the remaining dry dough with wet hands.
5. After approx. 12-24 hours drying time (quiet place, constant temperature, no draught), bake the Änisbrötli at approx. 150-160°C at the bottom of the oven for approx. 12-15 minutes. If necessary, place a wooden ladle in the oven door.
6. Remove carefully after cooling.