- 250 g low-fat quark
- 250 g flour
- 1/4 ts baking powder
- 1/4 ts salt
- 125 g butter
- 1 ts aniseed
- 100 g sugar
1. Allow the quark to drain in the fridge overnight the day before baking.
2. The next day, mix the flour, baking powder, and salt together in a bowl. Add the quark and cut-up pieces of butter. Knead the dough with the mixer’s kneading hook first and then with your hands until it forms a smooth dough. Finely ground the anise in a mortar and mix with sugar.
3. On a floured surface and working in batches, roll out the dough until approx. 3 mm thick. Cut out circles (approx. 7 cm in diameter). Sprinkle dough circles with a little anise sugar and press down lightly. Fold into a semicircle. Sprinkle with the anise sugar again and press down. Fold into a quarter circle and roll around in the rest of the anise sugar.
4. Cut out a circle of baking paper with the help of a 24 cm lid.
5. Place the pot on the Navigenio and switch to “A”, heat up to the roasting window, then place the pot in an inverted lid. Put down the baking paper and spread out the cookies.
6. Place the Navigenio overhead and switch the small level, then bake for about 13 minutes, until golden. Remove the baked cookies at the end of the baking time.
7. Place the pot on the Navigenio once again, remove the baking paper, and cover with the lid. Then switch to level 6 and heat for 1 minute.
8. Put the pot back in an inverted lid, add the baking paper as well as the next batch of cookies, and bake as described in points 6 and 7.
This recipe has been tested and approved by AMC.