Aniseed scones

Total time: 12hr 35m
Preparation Time: 20m

For 40 piece

Nutritional Information

Contains 54 Kcal, 0g Protein, 12g Carbohydrates, 0g Fat


  • Dough
  • 2 fresh eggs
  • 2 tbsp aniseed
  • 1 tbsp kirsch
  • 2 tsp ground psyllium
  • 320 g gluten-free flour (Schär bread mix)
  • 220 g icing sugar

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  • Dough

    Beat together the eggs and sugar using the whisk on a hand mixer for approx. 4 mins. until the mixture becomes lighter in colour. Stir in the aniseed and Kirsch. Mix the flour and psyllium, and stir into the egg mixture.
  • Shaping

    On a lightly floured surface, roll out the dough in batches to approx. 1 cm thick. Cut out shapes of your choice (e.g. flowers), place on lightly greased trays. Leave to dry for approx. 12 hrs. or overnight.
  • To bake

    Bake for approx. 15 mins. in the lower half of an oven preheated to 150°C, remove and allow to cool a little, carefully separate from the tray using a spatula, leave to cool completely on a rack.
  • Shelf life:

    Store in an airtight container for approx. 1 week.

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Products used in this recipe

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