Anijskoekjes

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

Separate the egg yolks from the whites, reserving both in clean bowls.

Whisk the egg yolks with the caster sugar until the mixture becomes pale and thick, approximately 5 minutes.

In a separate bowl, whisk the egg whites until stiff peaks form.

Combine the flour and aniseed in a small bowl, then gently fold into the egg yolk mixture.

Carefully fold the whipped egg whites into the batter in two batches, preserving as much volume as possible.

Spoon the batter onto the prepared baking sheet, creating small mounds spaced about 2 cm apart.

Bake for 12 to 15 minutes until the cookies are light golden and spring back when lightly touched.

Remove from the oven and cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.