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.
Moroccan Tea Cookies With Anise
Equipment
- 2 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
- ⅓ cup olive oil or avocado oil
- 2 large eggs or flax eggs
- ½ – ¾ cup orange juice
- 2 tablespoons sesame seeds
- 1 tablespoon anise seeds
- 2 – 3 stars anise
Instructions
- Combine the dry ingredients in a large bowl and whisk. Add olive oil and eggs. Add 1/2 cup orange juice and stir with your hand to form a dough. If the dough is dry add the rest of the orange juice. Add the sesame and anise seeds and knead it for 1-2 minutes. It should be slightly sticky and soft. If it's too sticky to work with, add 1 -2 tablespoons flour. Cover the bowl with a clean kitchen towel and let the dough rest for 20 minutes.
- Preheat the oven to 340°F. Divide the dough into 4 equal pieces. Roll each piece into a ball and place it on the center of the baking paper. Flour lightly the dough and rolling pin, and roll it into a ¼ inch (0.6 cm) thick rectangle.
- This part is important: Use the star anise, a fork, or a dough prickler to poke holes all over the doughUsing a pizza cutter, trim the edges and cut each rectangle into 2.5" x 2.5" (6cmx6cm) squares or 2" x 3.5" rectangles.
- Gently, transfer the baking paper with the cookies gently to the baking sheets and bake for about 10 minutes. Rotate the baking sheet and bake until the cookies are golden brown, about 10 more minutes. Once the cookies on the edges are golden brown, remove them, and ontinue 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).
