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Springerle

Serves: 12Category: BiscuitsCourse: DessertMachine: MixerTotal time (min.): 9 hours 45
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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

Tools

Method

  1. Line a clean baking sheet with parchment paper
  2. Add caster sugar and egg yolk to a clean medium bowl and mix
  3. Attach Whisk
  4. Add egg white and salt to the Kenwood Bowl
  5. Mix - 1 min, Speed Max
  6. Transfer sugar mixture to Kenwood Bowl
  7. Mix - 2 min, Speed 3
  8. Attach K Beater
  9. Add lemon, baking powder, kirsch and cake flour to the Kenwood Bowl
  10. Mix - 3 min, Speed Min
  11. Cover
  12. Let rest - 1 hr
  13. Transfer dough to lightly floured surface
  14. Divide into quarters
  15. Roll until 1 cm thick
  16. Dust with cornstarch each side
  17. Either roll the springerle rolling pin over the dough pressing firmly OR press the moulds firmly into the dough
  18. Cut out the biscuits
  19. Transfer biscuits to baking sheet
  20. Cover
  21. Let rest overnight
  22. Pre-heat oven - 140°C
  23. Bake - 30 min, 140°C
  24. Let cool on round wire rack
  25. Serve

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