Aniseed is one of those flavours you either love or hate. It’s similar to liquorice (which I can’t stand), but a little aniseed brings with it an aromatic fragrance that I quite enjoy and doesn’t feel as overpowering. It’s balanced in these cookies by a buttery crumb and the freshness of the lemon. For the most vibrant flavour, start with whole aniseed seeds and crush them in a mortar.
Lemon and aniseed cookies
Prep 20 min
Chill 2 hr+
Cook 20 min
Makes 16
75g caster sugar
1 tsp aniseed, coarsely crushed, plus extra to top
150g salted butter, softened
Zest of 1 lemon
250g plain flour
For the glaze
100g icing sugar
Juice of ½ lemon
Put the sugar and aniseed in a large bowl and use your fingertips to rub them together. Add the butter and lemon zest, and cream for two to three minutes, until well combined. Tip in the flour and stir until everything comes together into a thick dough.
Turn out the dough on to a sheet of clingfilm, shape into a thick sausage about 15cm long, then wrap and chill for two to three hours, until firm.
Heat the oven to 180C (160C fan)/350F/gas 4 and line two baking trays with greaseproof paper. Unwrap the dough sausage and cut into 12 equal pieces. Arrange these on the trays, then bake for 18-22 minutes, until lightly browned. Remove, transfer to a rack and leave to cool completely.
To make the glaze, put the icing sugar in a bowl and mix in the lemon juice a tablespoon at a time until the mix is very thick but still has a pourable consistency. Spoon the icing on to each cooled cookie, top with a tiny sprinkle of crushed aniseed and serve.
