Springerle
| Serves: 12 | Category: Biscuits | Course: Dessert | Machine: Mixer | Total time (min.): 9 hours 45 |
This recipe is from Germany. You can use springerle moulds or a rolling pin to stamp the biscuits. These biscuits will store for up to 2 weeks in an air tight container.
Ingredients
- 1 Lemon
- 500g Caster Sugar
- 4 Egg Yolks
- 4 Egg Whites
- A pinch of Salt
- 2 pinches Baking Powder
- 2 teaspoons Kirsch
- 500g Cake Flour
- Cornstarch as needed
Tools
- Oven
- Parchment paper
- Kenwood Chef
- Lightly floured surface
- Baking sheet - 18 x 13"
- Kenwood bowl - kenwood chef
- Medium bowl
Method
- Line a clean baking sheet with parchment paper
- Add caster sugar and egg yolk to a clean medium bowl and mix
- Attach Whisk
- Add egg white and salt to the Kenwood Bowl
- Mix - 1 min, Speed Max
- Transfer sugar mixture to Kenwood Bowl
- Mix - 2 min, Speed 3
- Attach K Beater
- Add lemon, baking powder, kirsch and cake flour to the Kenwood Bowl
- Mix - 3 min, Speed Min
- Cover
- Let rest - 1 hr
- Transfer dough to lightly floured surface
- Divide into quarters
- Roll until 1 cm thick
- Dust with cornstarch each side
- Either roll the springerle rolling pin over the dough pressing firmly OR press the moulds firmly into the dough
- Cut out the biscuits
- Transfer biscuits to baking sheet
- Cover
- Let rest overnight
- Pre-heat oven - 140°C
- Bake - 30 min, 140°C
- Let cool on round wire rack
- Serve