About this recipe:A traditional biscuit also known as springerle. You need to make these ahead of time, as they need to dry out overnight and mature in flavour for one week. You can of course, enjoy them straight out of the oven.
Makes: 50 cookies approximately
480g icing sugar
2 teaspoons grated lemon zest
610g plain flour
1 teaspoon baking powder
4 drops anise extract
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
In a large bowl, beat the eggs and sugar until very light and fluffy. Stir in the anise extract and lemon zest. Add the flour, cornflour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.
On a lightly floured surface, roll out the dough to 3 to 5mm thickness. Use a springerle rolling pin or board to make the designs. Cut into 3.75cm rectangles, place onto a baking tray and let them sit out overnight, uncovered, in a cool dry place.
The next morning, preheat the oven to 180 C / Gas 4. Bake the biscuits for 15 to 20 minutes. Do not let the biscuits brown. Allow biscuits to cool and store in an airtight tin for 1 week to blend the flavours.
Can be purchased online.
Springerle rolling pin
Can be purchased online. Alternatively, roll out the biscuits as normal.