Springerle

Summary

Ingredients

• 2 large egg (s), thick (class L)
• 250 g powdered suar
• 0.25 teaspoon ¼ baking soda (1/2 tablet or approx. 0.5 g)
• 250 g flour (luten-free also possible)
• Kirsch
• fat
• Anise, whole grains

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Instructions

1. Beat the sugar and eggs for at least 45 minutes until frothy. In the meantime, dissolve baking soda in 1/2 teaspoon of cherry brandy and add to the egg foam, then knead in the flour well (the dough must be kneaded for at least 15 minutes). The dough is placed in a bowl, which is covered with a cloth that has been previously soaked with cherry spirit. But it must not be dripping wet! Then cover the bowl with a matching pot lid. Important: Do not use a tightly fitting bowl (such as a yeast dough bowl)!
2. Now the dough has to rest overnight in a cool place, but not in the refrigerator.
3. The next day, 2 baking trays are greased and sparsely sprinkled with anise seeds. Then the dough is kneaded again until it is soft. He must not lose his form now; if necessary, some more flour must be kneaded in. But be careful: not too much!
4. Roll out the dough as thick as a finger on a lot of flour and brush the surface with a little flour. The surface is shaped with a Springerle model, the cookies are cut out with a pastry wheel and placed on the greased baking sheet, quite dense, they will not melt when baking.
5. The cookies have to stand in the cool again for one night without a cover.
6. The next day, they are baked in a hot air oven at 140 ° for 30 minutes until they are light yellow.
7. Springerle are only soft after baking and have to become very hard afterwards. They taste best stuck in coffee or tea.

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