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Springerle
HomeRecipesBiscuitsSpringerle
 
Flour 250g, 8oz
Cornflour 250g, 8oz
 
Sugar 500g, 1lb
Eggs 4 large ones
 
Raising agent 1½ teaspoon
 
Vanilla Essence a few drops
Aniseed for sprinkling on top

All soft plain flour can be substituted for the flour/cornflour mixture. Not bread flour, it‘s too hard.

Beat the eggs, sugar and butter until thick and creamy. Add the flours plus raising agent and knead into a firm dough with a little more flour if necessary.

Rest the dough for an hour, then knead again.

Roll out the biscuits with carved rolling pin or into Springerle moulds and put them onto a well greased baking tray, then sprinkle with aniseed.

Leave to dry until the next day, and bake at 190°C, 375°F. until golden.

 

Note that there is no added liquid in this recipe, it relies on the size of the eggs.

If the dough is too soft, the pictures don't show and the pictures spread.

Silicon release paper does not work with Springerle as the biscuits run too much and the images fade.

 
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Last updated by: Webmaster , 05-Jan-2005 10:14 AM
URL http://kempster.info/recipes/biscuits/springer.html

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