Anisbroetli

4 eggs
500 g icing sugar (confectioner's sugar)
2 tablespoons kirsch
1 tablespoon anise seed
1 pinch salt
600 g plain flour

Break the anise seeds down a little in a spice grinder or mortar and pestle so they are not so chunky.
Cream eggs and sugar.
Add kirsch, ground aniseed, and salt.
Add flour and knead to a dough. You may need a little extra flour to get it to the right consistency.
Roll out the dough to 1cm thick on a floured surface.
Using cookie cutters, cut out shapes, make decorations on them using shortbread moulds (or use Anisbrötli Mödeli if you have them!).
Place on baking paper on an oven tray.
Bake at 160 degrees Celcius for 20 minutes. The biscuits should not brown but stay light in colour.