Springerle
Springerle is a recipe featuring fresh ingredients from the cookie category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 tsp reindeer salt
- 20 ml cherry brandy
- 4 eggs
- 500 g powdered sugar
- 500 g flour (Type 405)
- 1 tbsp anise seeds
- butter (for the tray)
- cornstarch (for working)
Instructions
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1.
Dissolve the reindeer salt in the cherry brandy. Whisk the eggs until frothy. Gradually add the powdered sugar, whisking vigorously in a stand mixer. Add the cherry brandy and sifted flour gradually, mixing until smooth. Cover the dough and chill for at least 3 hours to rest.
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2.
Roll out the chilled dough on a cornstarch‑dusted surface to a thickness of 8–10 mm. Lightly dust the Springerle molds with cornstarch and press them into the dough. Cut out individual shapes with a cookie cutter or knife, place them on a floured baking sheet and let dry for about 24 hours.
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3.
Preheat the oven to 140 °C fan‑forced. Brush a baking tray with butter. Place the cookies briefly on a damp kitchen towel, remove, then set them on the anise‑sprinkled tray. Bake in the preheated oven for approximately 20 minutes. Remove from the tray and allow to cool.
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4.
Before serving, store the Springerle for at least two weeks—ideally in a tin with an apple—to keep them crisp.
