Star Anise Tea Biscuits

Every single time I make a batch of these irresistible heroine-biscuits, I swear it’ll be the last time. And I’d probably keep that promise if someone didn’t always beg me to make them. Or if a sudden burst of inspiration to decorate them with a star anise pattern didn’t strike me.

I consider myself a fairly disciplined person, but all my willpower disappears the moment these delicious monsters emerge from the oven. So if you’re trying to lose weight, stay away from this recipe. Two or three cookies wouldn’t be harmful. But honestly, I’ve never managed to stop after three or six.

Star anise: I’ve always loved the black-licorice flavor of star anise—I used to eat black licorice rolls every day—and its unsymmetrical star shape. Now that I know it also has a spiritual meaning, I admire it even more. The star-shaped flower spice is believed to help finding the right path and gain clarity, much like the North Star guides travelers. Cool, right? That’s why it made sense to include it in our Down to Earth collaboration-collection. You can read about my collaboration with LoveLeeOr here. To order your star anise charm or see more, click here.

A few notes about the recipe:

  • For a gluten-free version: replace the all-purpose flour with all-purpose gluten-free flour.
  • You can replace the almond flour with all-purpose flour.
  • The stars anise might break when you press them onto the dough, so have a few handy.
  • Cut and shape the cookies however you like.
  • To make them vegan, skip the eggs and add flax eggs or an extra 2-4 tablespoons of orange juice.
  • Add poppy seeds for an extra touch of flavor and texture.

Star Anise Tea Biscuits

Rustic and fragrant biscuits to dip in fresh-mint tea or nibble on when you're craving something mildly sweet and savory.
Prep Time30 minutes
Cook Time20 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: Jewish, Moroccan
Diet: Vegetarian
Keyword: Cookies
Servings: 30 biscuits
Author: Shelly

Equipment

  • baking sheets
  • baking paper
  • Rolling Pin
  • Pizza Cutter

Ingredients

  • 2 cups all-purpose flour
  • 1 cup almond flour - or ¾ all-purpose flour
  • ½ teaspoon baking powder
  • ¾ cup coconut sugar
  • ½ teaspoon salt
  • cup olive oil or avocado oil
  • 2 large eggs or flax eggs
  • 2 tablespoons sesame seeds
  • 1 tablespoon anise seeds
  • ½ – ¾ cup orange juice
  • 2 – 3 stars anise - in tact

Instructions

  • In a large mixing bowl, combine all the dry ingredients and whisk. Add olive oil, eggs, and the orange juice gradually, and knead with your hands. Add the seeds and knead the dough for 1-2 minutes. The dough should be soft and slightly sticky. If it’s too dry, add some orange juice. If it’s too sticky, add some flour. Cover with a clean kitchen towel and let it rest for 20 minutes.
  • Preheat the oven to 340°F. Divide the dough into 4. Roll each chunk into a ball and place on the center of the baking paper. Flour the dough lightly and the rolling pin, and roll it into a ¼ inch (1 cm) thick rectangle.
  • This part is important: Use the star anise, a fork, or a dough prickler to poke holes all over the dough. Then, using a pizza cutter, trim the edges and cut the rectangle into 2.5″ x 2.5″ squares or 2″ x 3.5″ rectangles.
  • Place the cookies gently on the baking sheets and bake for about 10 minutes, rotating the tray and baking until the cookies are tanned or golden. If the cookies on the edges are golden, remove them and continue to bake the rest.
  • Let the cookies cool on a cooling rack before storing them in an airtight container or zip lock bag. They last up to 2 weeks (if they last).

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