Springerle
Springerle is a recipe with fresh ingredients from the legume category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 tsp deer antler salt
- 20 ml kirschwasser
- 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 deer antler salt in the kirschwasser. Whisk the eggs until frothy. Gradually add the powdered sugar, whisking well. Use a stand mixer to beat the mixture vigorously. Add the kirschwasser and sifted flour gradually, mixing until smooth. Cover the dough and chill for at least 3 hours. Then roll it out 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 pastry cutter or knife, place them on a floured tray, and let dry for about 24 hours.
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2.
Preheat the oven to 140 °C fan‑forced. Brush a baking sheet with butter.
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3.
Place the dough briefly on a damp kitchen towel, remove it, and set it on the anise‑sprinkled baking sheet. Bake in the preheated oven for about 20 minutes. Remove from the tray and let cool.
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4.
Before eating, store the Springerle for at least two weeks, preferably in a tin with an apple.
