![]() Form into a ball and refrigerate for about 15-30 minutes for easier handling. Gradually add the flour mixture and blend until the dough sticks together. Pour in ¼ cup chilled cinnamon-anise tea and mix well. In a larger bowl, cream the shortening with the vanilla extract and sugar. In a bowl, combine the flour, baking powder and salt. Strain over a sieve and refrigerate until ready to use the cinnamon-anise tea in the dough. Remove from the stovetop and cool to room temperature. In a small saucepan, boil the cinnamon sticks and anise seeds in water for about five minutes.
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