Gluten Free Springerle Recipes
GLUTEN FREE SPRINGERLE
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Provided by EAT SMARTER
Time 13h30m
Yield 60
Number Of Ingredients 8
Steps:
- Sift together the flour, xanthan gum, baking powderand salt. Set aside.
- Beat together the butter and sugar in a mixing bowl until fluffy. Add the anise oil.
- Add the dry ingredients and mix until blended and crumbly. Add water to to form a dough. Shape into a log, wrap in cling film and chill for 30 minutes.
- Line 3-4 baking trays with non-stick baking paper
- Flour the springerle moulds and tap to remove extra flour. Take 1 piece of dough and work into the mould with your fingers. Remove excess dough with a knife.
- Turn out of the moulds onto the baking trays. Leave to stand uncovered, overnight.
- Heat the oven to 200°C (180° fan) 400°F gas 6.
- Bake for about 12 minutes until cooked and firm, but still pale. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
TRADITIONAL SPRINGERLE
We have made these very traditional German cookies every year since I was a child. My mother remembers her grandmother making them with this recipe that has been in our family for generations. The molds can be hard to find, but check specialty cookware stores and antique shops.
Provided by PREGOCOOK
Categories World Cuisine Recipes European German
Time 8h35m
Yield 48
Number Of Ingredients 7
Steps:
- Lightly grease 4 cookie sheets. Sprinkle with anise seeds. Set aside until needed.
- Mix the flour and baking powder together in a bowl until well blended. Place the eggs, sugar, and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes. Slowly stir in the flour mixture until a thick dough forms.
- Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over the dough. 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 250 degrees F (120 degrees C).
- Bake cookies in preheated oven until tops are pale brown and set, 25 to 30 minutes. Cool on a rack. Store in an airtight container.
Nutrition Facts : Calories 74.8 calories, Carbohydrate 16.1 g, Cholesterol 15.5 mg, Fat 0.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 16.2 mg, Sugar 9 g
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