Anise-flavoured rings from Segovia
Raciones: 35
  • 6 eggs
  • 210g sugar
  • 200g good quality pork lard
  • 700-720g all-purpose flour
  • 1 dash aniseed liqueur
  • 3-4 drops aniseed oil (optional)
  1. Beat the eggs with the sugar until it dissolves, no need to make them foam too much.
  2. Add the softened pork lard, and continue beating until the mixture is more or less homogeneous. Then add the liqueur and the aniseed oil, if using.
  3. Add the flour gradually, beating constantly, until you get a soft dough that barely sticks to your fingers. Let stand one hour, covered.
  4. Preheat the oven to 185ºC (fan) / 205°C (no fan).
  5. Take pieces the size of a tangerine (more or less) and shape the rings, of around 7 cm. Place them on sheets of baking paper.
  6. Bake the rings in batches for 15 minutes and transfer to a rack to cool.
Recipe by Recetas caseras con fotos paso a paso de Miriam García at