These simple cookies, inspired by Mediterranean cuisines, pair the mild anise-like aroma of crushed fennel seeds with buttery dough. A light, aromatic option to enjoy with warm tea.
Beat the butter and sugar together, then add the egg.
Sift in the flour and baking powder, add the crushed fennel seeds and knead.
Cover the dough with plastic wrap and let it rest at room temperature for 15 minutes.
Arrange the dough in small balls on a baking sheet. Bake in a preheated oven until the edges are lightly golden.
Allergens: contains wheat (gluten), egg and dairy. Lightly crush the fennel seeds with a mortar and pestle before adding them to the dough; whole seeds can feel hard and unpleasant when bitten.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
