Turkmen Anispläzchen

Ingredients

In the original German recipe, Anispläzchen are typically made with a combination of all-purpose flour, butter, sugar, eggs, and anise seeds. However, in this adapted Turkmen version, we will be using a blend of all-purpose flour and semolina flour to add a unique texture to the cookies. Additionally, we will incorporate a hint of cardamom to enhance the flavor profile, as cardamom is commonly used in Turkmen cuisine. We alse have the original recipe for Anispläzchen, so you can check it out.

• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/2 cup (75g) semolina flour 1/2 cup (75g) semolina flour
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon anise seeds 1 teaspoon anise seeds
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon salt 1/4 teaspoon salt
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat: 5g (3g saturated)
• Carbohydrates: 8g (2g sugars)
• Protein: 1g
• Fiber: 0.5g
• Salt: 0.1g

Preparation

1. 1.
   In a dry skillet, toast the anise seeds over medium heat for 1-2 minutes until fragrant. Remove from heat and let them cool. Once cooled, grind the anise seeds using a mortar and pestle or a spice grinder.
2. 2.
   In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3.
   Add the ground anise seeds, cardamom, and salt to the butter-sugar mixture. Mix well to combine.
4. 4.
   Gradually add the all-purpose flour and semolina flour to the mixture, mixing until a soft dough forms.
5. 5.
   Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes to allow it to firm up.
6. 6.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
7. 7.
   Remove the dough from the refrigerator and pinch off small portions to form 1-inch balls. Place the balls on the prepared baking sheet, spacing them about 1 inch apart.
8. 8.
   Bake the cookies for 12-15 minutes, or until they turn a light golden color.
9. 9.
   Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. 10.
    Once cooled, dust the Turkmen Anispläzchen with powdered sugar for an elegant finishing touch.

Treat your ingredients with care...

• Anise seeds — Toasting the anise seeds before grinding them enhances their flavor. Be sure to cool them completely before grinding.
• Semolina flour — The addition of semolina flour gives the cookies a slightly crumbly texture. If you don't have semolina flour, you can substitute it with an equal amount of all-purpose flour.

Tips & Tricks

• For an extra burst of flavor, you can add a teaspoon of freshly grated lemon zest to the dough.
• If you prefer a stronger anise flavor, you can increase the amount of anise seeds slightly.
• Make sure to refrigerate the dough before shaping the cookies to prevent them from spreading too much during baking.
• Dust the cookies with powdered sugar just before serving to maintain their appearance and prevent them from becoming too sweet.

Serving advice

Serve Turkmen Anispläzchen alongside a warm cup of Turkmen tea for a delightful afternoon treat. They can also be enjoyed as a sweet ending to a Turkmen-inspired meal.

Presentation advice

Arrange the Turkmen Anispläzchen on a decorative platter and sprinkle them with an additional dusting of powdered sugar for an elegant presentation. Consider adding a sprig of fresh mint or a few anise seeds as garnish.