Rosquitas à l'anis

Warm the anise seeds in a dry pan over medium heat for 1–2 minutes, shaking often, until they smell fragrant and a shade darker. Crush them lightly with the back of a spoon or in a mortar; this wakes up the oils and keeps the flavour from tasting raw.

• 1 tbsp anise seeds

✅ C'est prêt quand : the seeds smell toasty and sweet, not scorched

In a bowl, whisk the flour, baking powder, salt and sugar together. In another bowl, beat the eggs with the melted butter, pisco and toasted anise seeds. Pour the wet mix into the dry ingredients and stir, then knead by hand for 3–4 minutes until smooth and no longer sticky.

• 300 g flour
• 1 tsp baking powder
• 1 pinch salt
• 3 tbsp sugar
• 2 eggs
• 50 g melted butter
• 1 tbsp toasted anise seeds
• 2 tbsp pisco or anisado

✅ C'est prêt quand : the dough is smooth, soft and holds together without sticking to your hands