Rousquilles du Roussillon

Name: Rousquilles du Roussillon
Total time: 90 min
Yield: Serves 30
Cuisine: Languedoc
Ingredients: 400 g (3⅓ cups) pastry flour; 150 g (1¼ cups) powdered sugar; 150 g (⅔ cup) softened butter; 2 eggs; Zest of 1 lemon; 1 teaspoon aniseed; For the glaze: 200 g (1⅔ cups) powdered sugar, 1 egg white, 1 tablespoon lemon juice

Glazed anise ring cookies from Roussillon

⏱ 90 minServes 30Medium185 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients30 servings

400 g (14 oz)pastry flour (French T45)
150 g (5 oz)powdered sugar
150 g (5 oz)soft butter
2eggs
1lemon zest
1 teaspoonaniseed
For the glaze: 200 g / 1⅔ cups powdered sugar1 egg white, 1 tablespoon lemon juice

400 g (14 oz) pastry flour (French T45)
150 g (5 oz) powdered sugar
150 g (5 oz) soft butter
2 eggs
1 lemon zest
1 teaspoon aniseed
For the glaze: 200 g / 1⅔ cups powdered sugar 1 egg white, 1 tablespoon lemon juice

Serves 30. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Round cookie cutters

Perforated baking sheet

Electric mixer

Rolling pin

Digital kitchen scale

Electric oven

Medium bowl

Parchment paper

Disposable piping bag

03 — Method

Mix the flour and powdered sugar.
Add the softened butter, eggs, zest and aniseed. Bring together into a dough without overworking.
Chill for 1 hour.
Roll out 5 mm (¼ in) thick and cut rings with two round cutters (a large one and a small one for the hole).
Place on lined baking sheets.
Bake for 12 minutes at 170°C (340°F); they should stay pale.
Let cool completely.
Make the glaze: whisk the egg white, powdered sugar and lemon juice until thick.
Dip the top of each cookie in the glaze.
Let dry for 2 hours before serving.