Beat the eggs with the sugar until creamy. Toast the anise perhaps, together with the kirsch form and stir well. Sift in the flour, mix and combine to form a firm, wet dough. Form thumb-thick rolls from the dough, cut diagonally into 5 cm long pieces, score them diagonally two or three times repeatedly. Bend the “Chräbeli” a little and place them on a lightly greased baking paper or baking sheet. Allow to dry at room temperature for 24 hours. A 2 mm wide white border is formed at the bottom edge. Bake at 140 °C in the lower half of the oven with the oven door slightly open for 20 to 25 minutes.
The “Chräbeli” keep golden yellow feet during baking.