Aniseed Cookies Anisbrötli / Springerle
Anisbrötli / Springerle Swiss Anise Cookies
Recipe for 1 baking tray / about 20 pcs
(326kcal/100g)
Ingredients:
1 1/3 cups Flour (250g)
2x Eggs (135g)
1 1/3 cups Icing Sugar (225g)
1 Tbsp Aniseeds (6g)
1 Tbsp Kirsch (Cherry Brandy) (7g)
Some flour to roll out the dough.
Preparation method:
- Crack the eggs into a bowl and add the icing sugar.
- Mix well with a whisk.
- Add the aniseeds and the Kirsch and mix again.
- Pour in the flour and mix everything with one hand until it sticks too your hand.
- Remove the dough from your hand and put it back into the bowl.
- Cover the bowl with a kitchen towel and let the dough rest for 10min.
- After the rest knead the dough for about 2 min, now the dough shouldn’t stick anymore.
- Add some flour on to your working surface, put the dough on it and put some
flour on the dough.
- Spread out the dough with a rolling pin until it’s about 1cm thick.
- Press the mould in the dough and cut around it with a small knife.
(if you don’t have “Springerle moulds” use regular biscuit cutters.
- Put the cookies on a baking tray with baking paper.
- Knead the leftovers together and repeat the rolling out / cutting until all dough is used.
- Cover the cookies on the baking tray with a kitchen towel and let them rest for 24h at a warm place (not on the heater, better next to it).
- Bake the cookies at 160°C (320 °F) for 15 minutes with upper and lower heat (no vent).
- Remove the cookies from the tray after the baking and put them on a cooling rack.
Notice:
- The Cookies should not get brown, therefore do not bake them too hot.
“Anisbrötli” are very popular before and around Christmas.
Some hate them because of the strong Anis taste and others love them for the same reason.
These cookies don’t spoil easily but will get hard after a while, just dip them in some coffee, they will taste delicious.
Preparation time: 30min
Baking time: 15min
Start to Finish: 25h
Shelf life:
-You can keep these cookies in a tin for about 4-5 weeks, notice that the cookies will get hard after some time.
-The better choice would be to freeze them in an airtight bag and defrost them 2h before consumption. You can keep the cookies in the freezer for at least 3 months and they will taste still very fresh after defrosting.
#Cookswiss #Anisecookies #Christmascookies
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Making cookies with wooden cookie molds.
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Making Springerle Cookies - an Instructional Video
Jen, of Kitchen Vixen, demonstrates how to make Springerle Cookies - Traditional Alpine European cookies meant for dunking into your favourite hot beverage.
Jen begins with making the dough, demonstrates pressing and cutting techniques, troubleshooting tips and tricks for baking, and finally painting the cookies to dress them up after baking.
Contact us at etsy.com/shop/KitchenVixenMolds for more info about Springerle Cookies.
Making Springerle Cookie Dough by Springerle Joy™
Patrice Romzick of Springerle Joy, LLC demonstrates how to make springerle cookie dough easily with just four ingredients. Tips and tricks are included that enable beginners to be successful the first time. See our website for more information:
Patrice will walk you through the materials you need for making the dough — whisks, spatula, bowl scraper, mixer, measuring cup, damp towel and springerle cookie mold. By the time you're done watching this video, you'll understand when to use each tool. Springerle cookie dough only requires four ingredients: 4-1/2 large eggs, 1 lb. powdered sugar, 1 lb. cake flour and 1 tsp. flavoring oil. Using these tools and ingredients, you'll be able to turn out delicious springerle cookie dough every time!
Director: Nathan Rubin
Producer: Christopher Salera
Still Photography & Sets: Debbie Campbell
Music with Permission: The Middle Vale performed by Kurt von Eckroth, Zitherist
Änis-Paradies ™ Springerle Cookie Molds: Linus Feller and Petra Mösli
Cards Artists: Crystal Copperstone, Becky McFarlane, Edith Plisko, Wilma Standish & Meredith Clark
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Music used in this video:
Hip Hop Christmas by Twin Musicom is licensed under a Creative Commons Attribution 4.0 licence.
Artist:
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