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Aniseed shortbread with fennel cream

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Origin of dish:  Exotic
Type of cooking:  Oven
Preparation time: 35 minutes
Cooking time: 15 minutes
Ingredients (serves 6):

    For the shortbread:

    100g self-raising flour
    150g butter
    1 egg yolk
    30g powdered almonds
    2 tablespoons brown sugar
    1 pinch salt
    1 teaspoon cumin seeds

    For the cream:

    300g fennel, on stalks
    1 egg
    250g butter
    400ml cream
    350g sugar
    500ml pastis
    Juice of 1/2 lemon


Preheat oven to 350°F(180°C).

Make shortbread:

Knead butter and flour together, then add brown sugar, almonds, egg yolk, salt and cumin seeds.

Mix until completely combined, then leave to chill in fridge for 10 minutes.

Roll out to a thickness of 2cm and cook for 15 minutes.

Once out of the oven, cut into 12 biscuits, using a cutter or upside-down glass. Leave to cool.

Prepare fennel:

Dunk fennel into boiling water for 3 minutes, then refresh with iced water.

Boil 100ml water, with 100g sugar, add fennel and leave to cook for 5 minutes over a low heat. Chill.

Make cream:

Cook fennel in boiling water, strain, then reduce to a puree.

Add lemon juice, pastis and 100g sugar.

Whisk 125g butter together with 125g sugar, add egg, then cream.

Pour into a saucepan and cook for 3 minutes, stirring constantly.

Remove from heat, add fennel puree.

Beat together 125g butter, 25g sugar, then add cooled fennel cream once mixture begins to whiten.

Whsik well, put to one side.

Serve biscuits with fennel cream on top.
Advice: Recommended drinks: coffee, cappuccino, café viennois, tea

User comments

another free recipe every day

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