Bussolai

Method

Cream together softened butter and caster sugar until pale and fluffy, then beat in the whole eggs and vanilla extract until well combined. In a separate bowl, whisk the egg yolk with a splash of water to make a glaze. Fold the flour, baking powder, salt and aniseeds into the butter mixture until just combined. Transfer the dough to a piping bag fitted with a large star nozzle and pipe ring shapes onto baking trays lined with greaseproof paper. Brush each ring generously with the egg yolk glaze. Bake in a preheated oven at 190 degrees Celsius for 12-15 minutes until golden and crisp. Cool on the trays for a few minutes before transferring to a wire rack to cool completely.