Mountain sugars

Ingredients:

for the dough

• 4 eggs
• 500 g 00 flour
• 50 g sugar
• 120 g peanut oil
• 60 g aniseed liqueur
• 2 tablespoons of anise seeds
• 1 sachet of yeast

for the icing

• 300 g sugar
• 70 g water
• 90 g aniseed liqueur

Preparation:

1. combine the eggs with the liqueur and oil in a bowl
2. beat with a fork to mix them well
3. Pour the flour into a fountain shape on the pastry board, along with the yeast, anise seeds, sugar and the mixture you just prepared in the centre
4. knead everything until you get a consistency that is not too soft
5. let the dough rest for 5/6 hours
6. then with the rested dough, form rolls of about 10 cm, close them into a ring and cut the external side part all around with scissors
7. cook in a preheated oven at 180° for 13/15 minutes
8. in the meantime, put the sugar with the water and the aniseed liqueur in a wide, low pan, boil over medium heat until it starts to form a thread when you insert a wooden spoon and lift it up (the temperature of the syrup should be 116°)
9. then immerse the sugars in the syrup with the heat at low and mix delicately until they tend to become white, forming the icing .

Tips:

• The mountain sugar cookies can be stored outside the refrigerator, in a cool, dry place , inside a tin box or in food bags, for about ten days.
• It is not recommended to freeze them
• Enjoy them with a hot tea or chocolate, or choose one of the smaller sizes to accompany coffee
• use them as placeholders for a baptism, communion, confirmation or wedding party

Do you think this recipe is too much work?

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classic mountain sugar cookies click HERE

sugary mountain snowballs click HERE

classic mountain sugar cookies click HERE