Ingredients
Equipment
Method
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- a. Place the baking sheet on the countertop.
- b. Tear off a piece of parchment paper and line the baking sheet with it.
In a large mixing bowl, crack open 5 eggs and beat them well.
- a. Hold the egg with one hand.
- b. Tap it gently on the edge of the bowl to crack it open.
- c. Pour the contents of the egg into the bowl.
- d. Repeat this process for the remaining eggs.
Add 4 teaspoons of baking powder to the bowl with the beaten eggs and mix well.
- a. Measure out 4 teaspoons of baking powder.
- b. Sprinkle the baking powder over the eggs in the bowl.
- c. Use a whisk or spoon to stir the mixture until well combined.
Gradually add 4 cups of flour to the egg mixture, stirring continuously.
- a. Measure out 4 cups of flour.
- b. Add a portion of the flour to the egg mixture in the bowl.
- c. Stir the mixture with a spoon or spatula until the flour is incorporated.
- d. Repeat this process, adding the remaining flour gradually and stirring well after each addition.
In a separate bowl, cream together 1 cup of Crisco and 2 cups of powdered sugar until light and fluffy.
- a. Measure out 1 cup of Crisco and place it in the bowl.
- b. Measure out 2 cups of powdered sugar and add it to the bowl.
- c. Use an electric mixer or a spoon to mix the Crisco and powdered sugar together until they form a creamy mixture.
Add the creamed Crisco and powdered sugar mixture to the bowl with the flour and eggs. Mix well.
- a. Pour the creamed mixture from the separate bowl into the bowl with the flour and eggs.
- b. Use a spoon or spatula to mix all the ingredients together until well combined.
Add 1 cup of desiccated coconut, 2 tablespoons of butter, 1 tablespoon of milk, and 1 teaspoon of aniseed extract to the dough. Mix thoroughly.
- a. Measure out 1 cup of desiccated coconut and add it to the dough.
- b. Measure out 2 tablespoons of butter and place it in the bowl.
- c. Measure out 1 tablespoon of milk and pour it into the bowl.
- d. Measure out 1 teaspoon of aniseed extract and add it to the mixture.
- e. Stir the dough vigorously until all the ingredients are evenly distributed.
(Optional) If desired, add a few drops of red or black food coloring to the dough and mix well to achieve a colored effect.
- a. Open the bottle of food coloring.
- b. Hold the bottle over the dough and carefully squeeze a few drops of coloring into the mixture.
- c. Use a spoon or spatula to thoroughly mix the coloring into the dough until the desired color is achieved.
Take small portions of the dough and roll them into bite-sized balls using your hands.
- a. Pinch off a small piece of dough with your fingers.
- b. Roll the dough between your palms to form a round ball shape.
- c. Repeat this process, forming multiple balls from the remaining dough.
Place the aniseed balls onto the prepared baking sheet, spacing them evenly.
- a. Pick up one of the dough balls.
- b. Gently place it onto the parchment paper-lined baking sheet.
- c. Repeat this process
Notes
Work in Small Batches: Divide the dough into small portions for easier handling.
Dust Hands with Flour: To prevent sticking, lightly coat your hands with flour before rolling the balls.
Chill the Dough: If the dough becomes too soft to handle, refrigerate it for a short while to firm up.
Use Food Coloring Sparingly: Add food coloring gradually to achieve the desired shade without overpowering the flavor.
Experiment with Flavors: Consider adding other extracts like vanilla or almond for different flavor variations.
Toast the Coconut: For added texture and aroma, toast the desiccated coconut before adding it to the dough.
Share and Enjoy: Aniseed balls make great gifts or party favors. Share them with friends and family for a delightful treat.