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- Aniseed scones
Aniseed scones
Nutrition facts per serving:
- Energy in kcal about 54
- Fat about 0g
- Carbohydrates about 12g
- Protein about 0g
This is needed
This is needed
for 40 piece
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Dough
- 220 g icing sugar
- 2 fresh eggs
- 2 tbsp aniseed
- 1 tbsp kirsch
- 320 g gluten-free flour (Schär bread mix)
- 2 tsp ground psyllium
And that's how it's done
And that's how it's done
Dough
Beat together the eggs and sugar using the whisk on a hand mixer for approx. 4 mins. until the mixture becomes lighter in colour. Stir in the aniseed and Kirsch. Mix the flour and psyllium, and stir into the egg mixture.
Shaping
On a lightly floured surface, roll out the dough in batches to approx. 1 cm thick. Cut out shapes of your choice (e.g. flowers), place on lightly greased trays. Leave to dry for approx. 12 hrs. or overnight.
To bake
Bake for approx. 15 mins. in the lower half of an oven preheated to 150°C, remove and allow to cool a little, carefully separate from the tray using a spatula, leave to cool completely on a rack.
