Anise caramel cookies

Ingredients for 1 servings:

• 70 g sugar
• 10 g anise (not star anise)
• 2 tsp flavoring (Finesse Grated Lemon Zest)
• 270 g flour
• 20 g cornstarch
• 80 g powdered sugar
• 1 pinch of salt
• 150 g margarine
• 1 tsp flavoring (finesse orange fruit)
• 1 m.-sized egg(s)

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

For the caramel, caramelize the sugar in a dry pan until light brown. Stir in the anise and lemon zest. Spread the caramel on baking paper and let it cool. Then transfer it to a freezer bag and crumble it finely with a rolling pin. For the dough, sift the flour into a bowl. Add the remaining ingredients and knead everything well. Form one-third of the dough into a 40 cm long log on a floured surface. Knead the remaining dough with the caramel crumbs and also shape it into a 40 cm long log. Cut deeply into it with a sharp knife, but do not cut all the way through. Unfold this log and flatten it slightly. Place the log without the caramel on top, wrap it in the caramel dough and shape it back into a 40 cm long log. Divide the log into 2 logs and wrap them in cling film and freeze for at least 30 minutes. Then cut into 4 mm thick slices using a serrated knife. Place on baking sheets lined with baking paper and bake in a preheated oven at 180°C for 10-15 minutes. Place the baking sheets on wire racks and let the pastries cool for about 5 minutes. Then, transfer the pastries, including the baking paper, to the wire racks and let them cool.