Springerle Recipe
Summary
Ingredients
| Eggs | 2 | |
| 2 1/4 cups Gold Medal | ||
| Sugar | 1 Cup (16 tbs) | |
| Flour | ||
| Anise seed | ||
Directions
Beat eggs and sugar together thoroughly.
Measure flour by dipping method or by sifting.
Stir in flour until dough is well blended and very stiff.
Refrigerate the dough for 3 to 4 hr.
Roll out dough about 1/8" thick on lightly floured board.
Press well-floured springerle board or rolling pin down firmly on dough to emboss the designs.
Cut out the little squares; let dry on lightly floured board sprinkled with anise for at least 10 hr.at room temperature.
Heat oven to 325° (slow mod.).
Transfer to lightly greased baking sheet.
Bake 12 to 15 min.
Measure flour by dipping method or by sifting.
Stir in flour until dough is well blended and very stiff.
Refrigerate the dough for 3 to 4 hr.
Roll out dough about 1/8" thick on lightly floured board.
Press well-floured springerle board or rolling pin down firmly on dough to emboss the designs.
Cut out the little squares; let dry on lightly floured board sprinkled with anise for at least 10 hr.at room temperature.
Heat oven to 325° (slow mod.).
Transfer to lightly greased baking sheet.
Bake 12 to 15 min.
Chef
