Springerle

Ingredients

• 250 g sugar
• 2 packets vanilla sugar
• 2 Eggs
• 250 g flour
• 1 tsp reindeer antler salt
• 1 pinch salt
• 2 tbsp anise seeds

Instructions

1. 1.

   Beat eggs with sugar and vanilla sugar until frothy. Gradually fold in flour, salt, and reindeer antler salt. If the dough is too sticky, knead in a little more flour; cover and refrigerate for about 30 minutes.

2. 2.

   On a floured work surface roll the dough to a thickness of about 5 mm, dust cookie cutters with flour.

3. 3.

   Press the dough into the cutters, then dust them again with flour as needed.

4. 4.

   Cut out Springerle using the dough cutter and place on a baking sheet dusted with flour and sprinkled with anise seeds.

5. 5.

   Let dry overnight, then bake the next day in a preheated oven at 150 °C fan-forced on the middle rack for about 35 minutes until light golden.

6. 6.

   Cool the Springerle on a wire rack.