Swiss Chräbeli biscuits (Gluten Free)

• To make the dough: Place the eggs and sugar in a mixing bowl and beat for 10 minutes until creamy.
• Next add the lemon peel, the cherry brandy and the star anis.
• Gradually add the sieved flour. Use the kneading hook to mix the mixture.
• Cover the dough in the bowl and place in the refrigerator for 1 hour to rest.
• Preheat the oven to 150°C (top and bottom heat setting) and line a baking tray with baking paper.
• Divide the slightly sticky dough into four. Hand-roll each section into a sausage shape.
• Cut into approx. 4 cm long pieces.
• Use a very sharp knife to cut into the pieces 3 – 4 times, and shape into a half-moon.
• Place on the baking tray and allow to dry over night at room temperature (the ‘Chräbeli’ will not be cooked correctly if it’s exposed to a draft).
• In a well preheated oven, bake on the lowest shelf for 15 minutes.
• NOTE: Careful! Don’t open the oven door in the first 10 minutes of baking, or the ‘Chräbeli’ won’t form their ‘foot’.
• Allow the ‘Chräbeli’ to cool on a cooling rack.
• Store in a metal biscuit tin.

Gluten Free, Wheat Free, Lactose Free, No Milk Added