Springerle Recipe for [livejournal.com profile] versailles_rose

Nov. 22nd, 2013 04:38 pm
ios_pillow_book: (WalkingOnSunshine)
[personal profile] ios_pillow_book

So this is the recipe from my cook book (but I have to admit, I never actually tried out this one  - if you try it, please let me know whether it worked out). I have no idea whether it's difficult to use the molds or not, but the cookies sure look lovely! Have fun baking :-)

Recipe makes about 60 cookies
500 g sifted powdered sugar
4 eggs
Zest from 1 grated lemon
500 g sifted flour

For the cookie sheet: anise seeds, flour and butter

Grease 4 cookie sheets. Sprinkle with anise seeds. Set aside until needed.

Beat eggs and sugar in a large bowl until light and frothy. Slowly stir in the flour and the lemon zest until a thick dough forms.

Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick. Slightly cover molds with flour. Place springerle molds onto the dough; press down hard and evenly until the mold's design registers in the dough. Remove the mold. Use a small knife to cut around each cookie, and place on prepared cookie sheets. Repeat, until all dough has been used. Cover the cookies with a lightweight cotton cloth, and allow to dry 8 hours, or overnight.

Preheat oven to 220 degrees.

Bake cookies, 1 sheet at a time, until completely dry, about 1 hour. (They should not color; reduce oven temperature to 200 degrees if cookies start to color.) Let cookies cool on sheets on wire racks. Cookies will keep, unglazed and covered, for up to 2 to 3 weeks.

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