Springerle traditional Swabian biscuits

Category: Culinary recipes
Kitchen: german
Springerle traditional Swabian biscuits

Ingredients

Flour 500 grams
Baking powder 1 sachet
rum 1 tablespoon
eggs 4 things
sugar 400 gram
optional aniseed

Cooking method

  • The SPRINGERLE recipe came to us from Germany, where cookies have been baked in a similar way since 1400. The original recipes amaze the reader with the presence of such a "magic" ingredient as powder from the hooves and horns of a red deer. The classic German recipe is also hard to follow. In Germany, dough is filled with ammonium carbonate, which you simply cannot buy from us. Therefore, you have to replace it with ordinary baking powder.
  • Bake SPRINGERLE for Christmas. You can eat it like that, you can paint it and hang it on the tree, or you can just admire it. It's worth it. And they do it for the sake of beauty.
  • But just like that, with improvised means, you cannot make a springerle. Here you need either a form or a special Springerle Rolling Pin. I thought for a long time how to make this wonderful cookie. But another trip to the store of children's development games helped to solve this issue. So the dough.
  • Springerle traditional Swabian biscuits
  • A saucepan with sifted flour must be preheated for 30 minutes in an oven preheated to 50 ° C. Beat the eggs and sugar until the sugar is completely dissolved. The salt will dissolve in rum. Add rum, baking powder, flour to beaten eggs and knead a dense dough and leave it at room temperature for 1 hour. Springerle traditional Swabian biscuitsWe take our wonderful rolling pinSpringerle traditional Swabian biscuitsWe roll out the dough 1 cm thick, and print the drawings with a rolling pin, cut the dough according to the drawings.
  • Springerle traditional Swabian biscuits
  • Leave to dry overnightSpringerle traditional Swabian biscuitsThe next day, the cookies were baked in an oven preheated to 150 ° C for about half an hour / td]Springerle traditional Swabian biscuits
  • Chilled the cookies, they turned out to be very crispy and hard
  • [tdSpringerle traditional Swabian biscuits
  • We take food colors. I didn't have blue in the set. I tried to build from green with yellow - it did not work. Springerle traditional Swabian biscuitsColoring cookies. Of course, I'm not an artist at all, my hand was trembling, but my family liked it. It's a pity, the tree has already been removed.
  • My husband said that these are the most delicious cookies I have ever cooked. It turns out to be hard, very crispy.
  • Bon Appetit everyone.


Bul
Olya, so interesting! It's a pity there are no such forms! When I saw the photo, it seemed that these were felt toys!
olgea
Julia, thank you. I took this rolling pin from a plasticine sculpting kit. And special rolling pins are made of wood.
K. Marina
Very interesting, at first I see that I need to leave it to dry out overnight. And where are they just on the table in the cold, but you need to cover? No fat?
olgea
It must be left to dry so that the drawing does not spread during baking. There is no need to cover, I just left it on the table. According to the recipe, you need to grease a baking sheet with oil, pour anise seeds, put the dough with a pattern on them. But I don't like the taste of aniseed seeds, so I just put the cookies on parchment paper.
K. Marina
And I bought ammonium without any problems, went through our market for groceries. The small town.
how much ammonium do you need?
Lisichkalal
how lovely ))
olgea
Quote: K. Marina
And I bought ammonium without any problems, went through our market for groceries. The small town.
how much ammonium do you need?
Marin, this is an interesting question. I'll try to find.
Already found, on the site 🔗 there are many recipes with Hirschhornsalz - ammonium carbonate, 1 pinch per 400-500 grams of flour. In some recipes, it is mixed with flour, in some with salt and vanilla, and then added to flour and dough. It seems that I understood the translation correctly ..
Rada-dms
Thank you! I'll take it to my piggy bank for the future!
olgea
Rada-dms, pzhsta, I'm glad that I liked the cookies.
NataliARH
Olya, on the day when you put them out I wanted to bake them, and then I saw your cookies! smart girl, good! and with milk
olgea
NataliARH, still bake, delicious. I have already made cookies 2 times according to this recipe, though without coloring. So they eat it.
NataliARH
I baked similar ones, the composition was even the same, and the principle too, in these they just had to have a different shape, but mine had a round one
Schwaebische vanille / anisbroetle-plaetzchen (Swabian vanilla and aniseed biscuits) (NataliARH)

Springerle traditional Swabian biscuits after the competition I will go on a diet)))) is called "cooking by bookmarks"
olgea
NataliARHI'll definitely try to concoct your cookies.

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