Traditional cookies from Germany (Baden-Württemberg), Switzerland ( anisbrötli or springerli ) and Alsace, their origin is unknown. The oldest molds date back to the early Middle Ages.
The themes of springerle molds have changed over the centuries, from religious symbols in the 15th century to scenes of gallantry with knights on horseback, and then to more romantic and highly detailed images of the 19th century with flowers, landscapes and symbols. of love, marriage and friendship. In the 20th century, designs of Santa Claus, reindeer and Christmas trees became the most popular.
The term springerle means “little jumpers” or “little jumpers” in German, because they give the impression of making “jumps” during cooking.
These are fat-free cookies with very low moisture content allowing a long shelf life. A period of "maturation" allows them to develop their flavor and texture: a delicately crispy-crunchy, radiant exterior and a slightly soft center.
Cooking time; 15 minutes
Resting time ;1 day
Ingredients: for 30 cookies
ingredients
4-5 eggs (220g)
500g powdered sugar
1 tablespoon of cleaned and lightly roasted anise or 1 tsp anise extract
500 grams of flour
preparation
Beat eggs and sugar well until you get a light creamy cream. Knead in the anise and flour and let rest for 10 minutes. Divide the still slightly sticky dough into four parts and roll out individually on flour, 8-10 mm thick.
Dust again lightly with flour so that the dough now feels like silk. Now evenly press very thinly in the floured tray cut out the picture with a suitable cookie cutter or knife, and place on a baking sheet lined with baking paper.
Always process any dry remaining dough with wet hands. After a drying time of 12-24 hours (constant temperature), the Änisbrötli / Springerle are baked at about 150-160º in the oven for about 12-15 minutes.
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