4 cups Caster Superfine Sugar
2 teaspoons lemon zest
4 1/2 cups cake flour
1 teaspoon baking powder
4 drops Pure Anise Oil
In a large bowl, beat the eggs and Caster Superfine Sugar until very light and fluffy. Stir in the Pure Anise Oil and lemon zest. Add the flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.
On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. Use a springerle rolling pin or board to make the designs. Cut into 1 1/2 inch rectangles, place onto a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.
The next morning, preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 15 to 20 minutes. Do not let the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors.
Recipe adapted from www.allrecipes.com
Photo courtesy of www.springerlecookies.com