Rosquillas de Anís (Spanish Aniseed Ring Biscuits)
Soft, lemon glazed ring biscuits with a gentle aniseed flavour, baked for Easter in Spanish homes. Dairy free and nut free.
- Time50 min
- LevelEasy
- Costabout £0.13 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Line two baking trays with baking paper.
- 2
Whisk the eggs and caster sugar for 2 minutes. Whisk in the oil, liqueur, aniseed and lemon zest.
- 3
Stir in the flour and baking powder to make a soft, slightly sticky dough. Chill for 15 minutes if too soft to handle.
15 min - 4
Take pieces the size of a walnut and roll each into a rope about 12 cm long. Join the ends to make a ring, pinching to seal. Place on the trays.
- 5
Bake for 15 to 18 minutes until pale golden underneath and lightly browned.
16 min 40 s - 6
Mix the icing sugar and lemon juice to a thin glaze. Brush over the warm rings and leave to set on a rack.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
