1/4 cup butter
1 cup firmly packed brown sugar, either light or dark brown sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground fennel seed powder or fennel seed unground (whole seed)
1 tablespoon ground caraway seed powder or caraway seed unground “
1/2 cup chopped or ground nuts, prefer walnuts, if you wish to use them
Cream butter and brown sugar in a medium to large bowl. Beat in the egg and vanilla. Sift flour and baking powder in separate bowl. Add to cream mixture with added ground fennel and caraway seed or if wish use unground fennel and unground caraway seed, plus chopped or ground walnuts. Spread in 9 inch square pan. Bake at 350 degree oven for 20 minutes; test for doneness, may add extra 4 minute bake time depending on temperature of your oven.
Yields approx. 16 pieces, depending on size cut desired
Recipe taken from The Herb Guild Cookbook, “Thyme-ly Recipes.” Copyright 1998.
*Note: Same recipe used for Fennel Chews tasted at 2018 Herb Guild Garden Club Scholarship Luncheon.
Enjoy!! Shirley Swindell, The Herb Guild Culinary Committee