First of all, did you know my first cookbook got published? It’s called Cookbook #1: A French Girl’s Cooking Adventures in Her Kitchen, and it’s available online, you’re just a click away, RIGHT HERE!
When it comes to creating recipes for shortbread cookies to munch after lunch and dip into our espresso or long American coffee, we – the French – are full of imagination.
The simple idea of having a nice sweet biscuit to absorb a little amount of coffee and let it melt in the mouth, sometimes makes us want to finish lunch faster in order to Get-To-It !!!
Tomorrow, I’m going to my dad’s for lunch, and I thought it’d be nice to bring him something I made. In our family, we all love the taste of anise, and fennel seeds’s flavor is all about anise. So with those cookies in my hands, I’m pretty sure he’ll show me his happy face !
You don’t need a long time at all to make these delicacies, however you need to make sure beforehand that you’ve got all the required ingredients at home, as not all of them are usually mandatory in a kitchen (especially the seeds). You’ll find a list of ingredients at the bottom of this page of course.
The whole process takes about an hour and a half to two hours, but the cooking itself takes less than 15 minutes, and the baking 15 minutes as well. The hour or hour and a half in between is required to start freezing the dough before dividing it into little patties. Once you combine all the ingredients as described below, you need to form a tube with your dough, film it up and freeze it, then only cut it into patties.
- 125g of melted butter
- 100g of white sugar
- 1 teaspoon of fennel seeds
- 1 teaspoon of vanilla extract
- 150g of flour
- 1 big egg
- 1 pinch of salt
- 1 handful of Pine nuts and/or Sunflower seeds
- In a salad bowl, mix butter and sugar first, then add the other ingredients, except the pine nuts and sunflower seeds. Don’t forget though to put now the fennel seeds in !
- Make a tube of 5 cm diameter and roll in plastic film.
- Leave at rest in the freezer for at least an hour.
- Preheat the oven at 170 degrees Celsius.
- Cut the tube in disks (5mm thick) and put them over a baking sheet on the oven tray.
- Gently push 3-5 pine nuts (and/or sunflower seeds) on every cookie.
- Bake for 15mn.
- Watch out, your shortbread cookies must keep a fair color and not turn brownish.
If you have a bit of time, or if you want to do it while the cookies are baking, make an easy yet cute little homemade cookies box to offer your cookies away. It’s always nicer than bringing your delicacies in an aluminium foil !
Created and Written by Sophie Rebibo-Halimi, © 2015 All Rights Reserved.