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?

Buy this delicacy on our website

classic mountain sugar cookies click HERE

sugary mountain snowballs click HERE

classic mountain sugar cookies click HERE