Chräbeli is one of those Christmas cookies that you either love or hate. And I love them because they are dairy free Christmas cookies plus the taste of the roasted Anis seed is amazing in here. Here is the recipe from the Swiss version of Betty Crocker, Betty Bossi. In the dairy free Christmas cookies series I will be sharing four of my favourites: Matrosenkäppli, Chräbeli, Mailänderli and Basler Brunsli. If you are not Swiss do not fret because I will write the recipes in English and link you to the original recipe if it can be found. All, except for the Mailänderli, are already dairy free Christmas cookies.
Recipe Chräbeli – Dairy Free Christmas Cookies
4 eggs, 230-250 gr weighed with the shell
450 gr icing sugar
1 pinch salt
1.5 tbsp roasted anis
1 tbsp Kirsch, I omitted it
550-600 gr flour
Add everything expect for the flour to a large bowl and whisk until the mixture becomes lighter in colour. This will take about five minutes. Add the flour and mix together.
Quickly form into 1.5cm thick rolls and then cut into 5cm long pieces. Each piece should then be lightly cut, on the diagonal, 2 to 3 times and the lightly bent.
Place the Chräbeli onto a lightly greased baking sheet (do not use parchment paper). Let them air dry for 24 hours in room temperature. Make sure to avoid drafty locations. During this time do not touch the Chräbeli. They will be dried enough once the bottom has a lightly coloured edge.
Bake for approximately 25 minutes in the lower half of a 140c oven. The oven door should be kept slightly open; you can use a wooden spoon for the space. Once baked let the Chräbeli cool a bit on the baking sheet and then remove and place onto a wire rack to fully cool.
Store in an airtight container in a cool and dry place away from direct sunlight. Like this you should be able to keep them for up to two weeks.
Do you like Anis? Let me know if you have any favourite Anis recipes.