These anise cookies are definitely in my top 10. I LOVE them. The base is a blend of oats, cashew, and all purpose flour. They just melt in your mouth and leave a great taste. Perfect after dinner, or with tea. The pinwheel design looks pretty, but does take some time. If I don’t feel like going through the effort, I just drop ~1 tsp of the dough onto the cookie sheet and bake them. Much easier, and just as yum!
1/2 cup rolled oats
1 tbsp anise seeds
1 tbsp ground flax seeds
3 tbsp boiling water
1/2 cup all purpose flour
1/2 cup cashew flour (or all purpose flour)
pinch of salt
1/4 cups sugar
1/2 cup butter, room temperature
2 tbsp cocoa powder (optional, if you want to make pinwheel design)
1. In a dry skillet on medium-high heat, toast the oats and anise seeds. Grind the oats and anise seeds into a fine powder.
2. In a small bowl, mix the ground flax seeds in the boiling water. Let this sit for at least 5 minutes.
3. In a large bowl, mix the ground oats and anise seeds, all purpose flour, cashew flour, salt, and sugar.
4. Blend in the butter and flax mix.
5. Turn the dough onto a large piece of parchment paper. Gently roll out the dough into a rectangle until it is approximately 1/8-inch thick.
6. Sift a thin layer of cooca powder on top of the dough. Make sure there is enough since this is the layer that gives the pinwheel look.
7. Starting at one edge, tightly roll the dough. I used the parchment to help it along since the dough is fairly soft. If it feels really soft and sticky, refrigerate it for 20-30 mins to help it firm up, then continue rolling. Once the dough is rolled into the log, wrap it in parchment paper. Refrigerate for at least 2 hours, or freeze until ready to use. If frozen, defrost in the refrigerator for a few hours- the frozen cookies do not cut well.
8. Slice the cold log into ~1/4-inch slices. Place on cookie sheet (or Silpat) ~ 1 inch apart. Bake at 350 F for 12-15 mins (edges will be light brown)