Anischräbeli (Aniseed Cookies)

Since my previous post was about how much I enjoy Swiss cookies, I thought I'd share my all-time favourite. Anischräbeli. Phonetically it's pronounced "arnis-cra-bell-ee", well close enough, this is the best I could come up with. Anywho, the name is not so important, what is important is this cookie is like no other cookie I have tasted, and certainly nothing like any cookie I can buy where I live. Which is kinda weird, since it's such a simple thing to make (despite how complicated the recipe may appear).

I guess if you don't like aniseed then you might be scared to attempt this recipe, but let me just say I was never a big fan of it either. But the aniseed flavour in these is not overpowering, it just leaves a lovely glow in your mouth. It's not so scary. I should also mention that the cookies are of the hard variety, however, they are supposed to be that way but will also soften in time. You get the best of both worlds. They also store well for ages, so this recipe makes a large batch.

Ingredients:

4 eggs
500g icing sugar
1 pinch salt
1 Tbsp kirsch (optional)
1 & 1/2 Tbsp whole aniseeds, or 1/2 tsp aniseed oil
550 - 600g flour

Method:

Use a food processor, or mixer, and combine the eggs and sugar until they are pale, fluffy and smooth, this will take about 5-10 minutes. This can also be done by hand with a whisk, but you get better results with a food processor (and it won't give you tennis elbow!).

Add the salt, kirsch and aniseed. Mix well. Knead the dough.

Take some of the dough and use your fingers to roll it out. You want to create a long cylindrical roll that is approx 1.5cm thick. Cut the roll into segments that are 5cm in length.

Make 3 slices halfway through each of them.
Bend them to create this shape:











Place them on a greased or lined oven tray, and continue the process until you have used all of the dough. Leave the trays of cookies to dry overnight (uncovered and at room temperature), or for up to 24 hours.

Bake at 140 Celsius, using the lowest oven rack, for about 20 minutes. You want the bottom to get slightly browned, but the top to stay pale.

Makes approx 95 cookies.

Honigherzli (Honey Heart Cookies)

I'm not such a fan of fruitcakes or Christmas puddings or fruit mince pies. In fact, I kinda loathe them. What I do love are Christmas cookies. So when it comes to my Christmas baking I love to whip out my mother's best cookie recipes.

Cinnamon, hazelnuts, almonds, clove powder, aniseed. These are the flavours that conjure up the smells of a yummy Christmas. I know I'm biased, but I reckon Swiss baking is amazing. So here is the recipe for the first batch of cookies we made this year. These would also look great in other shapes, but since the recipe name is "honig" (honey) "herzli" (little hearts), it seems weird to make any other shape. But feel free to rebel.

These cookies are yum even if you choose not to glaze them. They have a nice soft texture and are great for dunking. But the best thing about them is the lovely harmonious combination of honey, spices and lemon. Subtle, yet delicious. Leave some out for Santa, he's bound to love 'em.

Cookie Ingredients:

100g sugar
1 egg
25g margarine (or butter)
100g honey ( use thick/solid honey, not the runny stuff, for best results)
grated rind of half a lemon
1 pinch cinnamon
1 pinch clove powder
240g plain flour
50g ground almond
1 tsp baking powder

Glaze:
60g dark chocolate
2 Tbsp water
60g icing sugar

Method:

In a large bowl, beat the sugar and egg until it becomes fluffy and aerated.
 
Add the margarine and honey to a small pan, heat until they melt completely, then add to the large bowl and stir.

Mix in the lemon zest. cinnamon and clove powder.

Add the rest of the dry ingredients, add a little more flour if needed then lightly knead it, leave aside to rest for half an hour.

Roll out the dough, on a floured bench, until it is 5mm thick. Cut out the hearts.

Bake at 180 Celsius, for 10 minutes.

Let the cookies cool.

When they are cool, melt the chocolate and water together.

Sieve in the icing sugar. Stir well, then glaze the cookies.

Makes approx 29 cookies

Rösti (Potato Pancake) With Cheese And Bacon

I've just arrived home to my parents and will be staying with them over the summer. I thought while I'm here I should make the most of my mum's company and get some more cooking tips. Cooking together is a great way to bond with someone and I think it's a wonderful thing to pass on recipes, especially family recipes. As a first generation Kiwi  I  like the idea of keeping my Swiss heritage alive, even if it's merely through my cooking, so I aim to delve into it more.

One of the quintessential Swiss dishes that I remember my mum making throughout my life is rösti (pronounced "Rurshtie"). Most often we'll just eat it plain as a side dish, but when you amp it up with cheese and bacon and a side salad, it can pass off as a quick meal on its own. So I asked my mum if she would cook this with me, even though I already knew how to make it (having spent lots of time with her in the kitchen as a child) I still picked up heaps of useful tips, and since I'm so generous I shall now share them with you! It tastes just as great without the cheese and bacon, so feel free to leave that step out.

Ingredients:

• 1.2 kg potatoes (about 12 small-medium potatoes). Use a waxy potato, something like red potato is ideal.
• Butter
• 1 tsp salt
• 250g middle bacon, chopped and fried.
• 8 slices cheese, any mild table cheese of your choice, one that will melt nicely. In Switzerland my mum would use  Tilset/Tislter.

Method:

Boil the potatoes (whole with skin on) and allow to cool. For best results use boiled potatoes that are a few days old. Peel the potatoes and grate them.

Heat a couple tablespoons of butter in a moderately hot frying pan.
Add potatoes and sprinkle on the salt. Sauté for about 10 minutes until about half the mixture has gone golden brown. Stir it gently so as not to mash the potatoes. Turn the heat down to medium.

Press in the sides and top of the rösti to create a round flat pancake and add a couple more tablespoons of butter to the edges of the pan. Do not stir any more. Cook until the underside is all golden brown.

Place an inverted oven-proof plate on top of the rösti and flip the frypan over so the rösti is now on the plate (golden side up).

Sprinkle on the cooked bacon evenly. Lay the slices of cheese on top.

Place the plate under the grill in the oven until all the cheese has melted.

Cut into wedges and serve.