Licorice Crumbs

Preparation info

  • Difficulty


Appears in


By Brent Savage

Published 2010

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  • 250 g (9 oz/ cups) ground almonds (almond meal)
  • 160 g (5⅔ oz) licorice gel
  • 150 g ( oz) caster (superfine) sugar
  • 150 g ( oz/1 cup) plain (all-purpose) flour
  • 110 g ( oz) cocoa
  • 25 g ( oz) ground star anise
  • 100 g ( oz) unsalted butter, melted and cooled


Preheat the oven to 80°C (176°F).

Place all the ingredients, except the butter, in a food processor and pulse to combine. With the motor running, pour in the butter and process until large crumbs form. Scatter over a baking tray and dry in the oven for about 30 minutes or until almost dry — the crumbs should separate but still be a little moist. Set aside.