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1
Grease two large baking sheets with butter and sprinkle with flour and the aniseed.
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2
Mix the icing sugar and eggs with an electric mixer at a high speed until the mix becomes light and creamy. Using a sieve, gradually add the flour and the pinch of baking powder, and finally the lemon zest. Using your hands, knead it well until it is smooth.
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3
It is best to roll it out in small portions, to a thickness of around 1 cm or 1/2 inch. Sprinkle a little flour on top of the dough and press your mold gently and evenly into it. Remove carefully and cut, using a knife or a cookie cutter of the required shape. Place the biscuits on the tray - you don't need to leave much space in between the biscuits as they will not expand.
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4
Leave to dry for 24 hours in a cool room, such as a bedroom.
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5
The next day, heat the oven to 120C. In a cup, mix 1 tsp caster sugar with 1 tsp water and paint the bottom of each of the biscuits with the sugar water - avoid spillage as it will ruin the surface of the biscuits. Place them back on the greased trays and remove any remaining flour from the patterned surface with a clean and dry brush.
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6
Bake on the middle shelf for ca. 20 minutes - under no circumstances open the oven as it will prevent them from rising! After 20 minutes, cover the biscuits with baking parchment and bake them for an further 6 minutes. They need to remain white on top, but with little feet at the bottom. Leave to cool for a little before removing them from the oven tray.
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7
Store in tin - they might be quite hard at the start, but after a few days they will have softened. If not, bite off a corner and blow into the biscuit to soften it. Believe me, that's how we professionals do it.
