Easy-bake cookies with an aniseed twang and a soft, citrussy icing
Put the sugar and aniseed in a large bowl and use your fingertips to rub them together. Add the butter and lemon zest, and cream for two to three minutes, until well combined. Tip in the flour and stir until everything comes together into a thick dough.
Turn out the dough on to a sheet of clingfilm, shape into a thick sausage about 15cm long, then wrap and chill for two to three hours, until firm. Heat the oven to 180C /350F/gas 4 and line two baking trays with greaseproof paper. Unwrap the dough sausage and cut into 12 equal pieces. Arrange these on the trays, then bake for 18-22 minutes, until lightly browned. Remove, transfer to a rack and leave to cool completely.
To make the glaze, put the icing sugar in a bowl and mix in the lemon juice a tablespoon at a time until the mix is very thick but still has a pourable consistency. Spoon the icing on to each cooled cookie, top with a tiny sprinkle of crushed aniseed and serve.
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