As we head into the festive season, we all know what that means for food: delicious decadence. I wanted to try something really different in the baking department, and anise infused wine cookies seemed right up my alley. Have you ever baked with wine before? Yep, neither had I – until now. Cooking with wine turns most dishes into magic, and I was sure that baking with wine would yield similar results!

These cookies are wonderfully crispy and not too sweet. What I really love is that you can taste the wine immediately, and the anise seeds aren’t at all overpowering and add a very subtle flavour. I’d think that nutmeg could also work extremely well as a replacement if you prefer!

For these cookies I used a lovely bottle of Boucheron Chardonnay. This crisp white wine is an unwooded Chardonnay, and it’s perfectly fresh for light summer meals like salads and seafood. This particular wine is packed with goosberry, citrus, and green fig flavour. Now do you see why I wanted to bake with it? 🙂 The best part is that you get to drink the rest of the wine afterwards, too! It’s a win-win situation. Get the recipe below!

Anise-white-wine-cookies-2

 

Festive Anise Wine Cookie Recipe

Ingredients

Boucheron Chardonnay | 250 ml
Anise seeds | 1 teaspoon
Cake flour | 450 g
Cooking oil | 125 ml, and a little more for brushing on the cookies
Baking powder | 2 teaspoons
Salt | 2 ml (just a pinch)
Sugar | 170g, plus a bit extra for sprinkling over the cookies

Method

Crush the teaspoon of anise seeds and add them to the wine to soak for 5 minutes. While the seeds infuse the wine with a delicate flavour, get to work on mixing the rest of the ingredients.

Combine the flour, baking powder, and salt in a mixing bowl. Add the sugar and mix gently with a spoon until all the dry ingredients are evenly combined.

Then, make a hole in the middle of the mixture and pour in the wine and oil. No need to use a whisk – you can mix this all up nicely using a wooden spoon and your hands.

To shape the cookies, take a small ball in the palm of your hands and roll it into a long tube about 10 cm long. Then join the edges together so that it forms a ring – you’re basically aiming to make mini cookie donuts here. Repeat this step with the rest of the dough, while placing the shaped cookies onto two greased or lined baking trays. They’ll expand quite a bit in the oven, so make sure to leave enough space between them! Finally brush the cookies with oil and sprinkle with the extra sugar – this adds an extra bite of sweetness and a crispy texture.  Bake at 180 °C for 20 minutes or until the cookies are a light golden brown. Allow to cool, and enjoy! You can also store these in a sealed container for a week or two (if they last that long).

So there you have it! A delicous, not-too-sweet, and simple recipe for Anise Wine Cookies. These will be great for any time of the year, but particularly during the festive season. I’d love to hear if you give these a try and what you think of them! I hope some of you will be enjoying these with me on Christmas morning, followed up with a chilled glass of Boucheron Chardonnay at lunch 🙂