Canistrelli

Method

Cream together softened butter and caster sugar until pale and fluffy, then beat in eggs one at a time along with the lemon zest and aniseed. In a separate bowl, sift together flour, baking powder and salt, then gently fold into the wet ingredients until a soft dough forms. Transfer to a piping bag fitted with a large star nozzle and pipe small ring or S-shaped biscuits onto lined baking trays, spacing them well apart. Bake at 180°C for 12-15 minutes until golden and crisp. Cool on the tray for a few minutes before transferring to a wire rack to cool completely.