Aniseed ring cookies from Albi

Soak the anise seeds in pastis.

Beat the eggs, sugar and a pinch of salt on full speed until light and fluffy.

Add the melted butter, sour cream, soaked anise seeds and lemon zest, then the sifted flour and baking powder; mix on low until combined.

Wrap the dough in plastic wrap and refrigerate overnight.

Roll out to a 2 cm thick slab; cut in four and each portion into 10 bars.

Roll the bars into rings and freeze; they keep in the freezer for weeks.

Poach and bake whenever wanted.