Best Orange Anise Seed Squares Recipes

ORANGE-ANISE SQUARES

Steps:

• Make Classic Shortbread dough, beating the seeds from 1 vanilla bean and 1/2 teaspoon crushed toasted anise seeds with the butter. Whisk 2 cups confectioners' sugar and 2 1/2 tablespoons orange juice; spread over the finished shortbread and slice. Top with candied orange slices.

ORANGE ANISE SEED SQUARES

Steps:

• Preheat oven to 350 degrees.
• *NOTE: The orange juice is my addition. You can add any proportion of milk and orange juice as long as the liquid equals 1 cup.
• Topping Number Two: To make the simple syrup, bring the water and sugar to the boil in a small saucepan. Boil for 2 minutes, then reduce heat and simmer 10 minutes. Remove from heat and add the orange blossom water. Set aside.
• Cake: Grease and flour an 8" square baking pan.
• In a large mixing bowl, beat the butter, sugar and eggs until fluffy.
• Add the flour, baking powder, salt, milk, orange juice, anise seeds and nutmeg. Beat on low speeds just until the dry ingredients are moistened. Next, beat on medium speed until fluffy and blended, about another minute.
• Pour the batter into the prepared pan. Bake 30-35 minutes or until cake springs back when touched.
• Remove from oven and while still cake is still hot spread the orange marmalade on top for Topping Number One. For Topping Number Two, poke holes in the top of the cake all over with a toothpick. Pour the simple syrup over the top.
• Cut into squares. Delicious with coffee!

BLACK LICORICE SQUARES

Steps:

• Line a 9 x 5" loaf pan with parchment paper.
• In a heavy pot, combine cream, butter, corn syrup, molasses, sugars and salt to a boil.
• Reduce heat to medium-low and cook, stirring constantly, until the mixture reaches 260°F.
• Remove from heat and thoroughly stir in the flour, candy oil and food colouring if using.
• Quickly and carefully pour the candy into the pan.
• Allow to set for 10 minutes, then score with a bench scraper or sharp chef's knife and allow to cool completely before separating and wrapping the pieces.

ORANGE SQUARES

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine 2 cups flour, almonds, 1/2 cup confectioners' sugar, and 1 tsp orange zest.
• Cut in butter until mixture is crumbly.
• Press into bottom of a 13x9x2-inch baking pan.
• Bake for 20 minutes, or until lightly browned.
• In a medium bowl, whisk together sugar, eggs, orange juice, and extract.
• Combine remaining 1/4 cup flour and baking powder and add to sugar mixture, whisking to combine.
• Pour over crust.
• Bake for 20 minutes, or until set.
• Sprinkle with confectioners' sugar, if desired.
• Cut into squares to serve.

CHOCOLATE ORANGE SQUARES

Steps:

• Preheat oven to 350°F.
• Grease 9-inch square cake pan.
• In medium saucepan over low heat, melt butter with chocolate.
• Pour into mixing bowl and cool 10 minutes.
• Add eggs, sugar and marmalade to chocolate mixture, whisking until smooth.
• Stir in vanilla, flour, baking powder and salt, just until flour is no longer visible.
• Pour into prepared cake pan and bake until surface is shiny, approximately 30 minutes.
• Cool completely.
• Glaze:.
• Melt butter with chocolate and add corn syrup.
• Stir until incorporated.
• Spread glaze on cake.
• Sprinkle with orange zest.
• Let cake sit until glaze is fairly firm.
• Cut into 3-inch squares or pieces of desired size.

SESAME SEED SQUARES

Steps:

• In saucepan, heat honey and peanut butter. Add powdered milk, coconut, and sesame seeds. Mix and pat into an 8x8 inch square pan. Refrigerate to set and cut into cubes. These are no-bake cookies.