Springerle

Christmas is slowly approaching and it is about time to start baking some cookies. Various german cookies recipes can be found under the "Browse Recipes" section.

Springerle - A traditional german Christmas cookie which comes in different shapes and sizes.  I have my own collection of wooden moulds which I will add on as and when I find pretty moulds which are on sale at the christmas markets.  This cookie needs to be baked way in advance, at least four weeks before Christmas in order that they become soft.  Before baking, the cookies need to be left at room temperature to dry for at least 24 hours in order that they get an elevated base underneath during baking.  Once cooled, arrange them on a large tray and leave them in a cool place. Do not store them in an airtight container or else, they will become hard.  Another option is to store them in the freezer between layers of pergament paper in a plastic container. Thaw them for half an hour before serving!

Ingredients (yields about 50 pieces):
4 eggs (medium)
500 g icing sugar, to be sifted
grated zest of a lemon
500 g plain flour, to be sifted

Method:
In a mixing bowl, whisk eggs and icing sugar together until thick and creamy.

Add lemon zest and flour gradually.  Use the dough hook to knead.

Take a small portion of dough and roll out to 1-cm thickness on a well-floured worktop. Sprinkle flour all over on wooden mould and then, knock off flour from mould.  Position mould on dough and press evenly to make an impression.  Remove mould and by using a round cutter to cut the edges as shown.  Arrange on baking tray which is lined with baking paper.  Leave to dry at room temperature for at least 24 hours.

Preheat oven to a temperature of 160° C (fan:  130° C).  Bake on middle rack with the oven door slightly ajar (i.e.  place a wooden spoon in between oven door and oven) for about 20 to 30 minutes. The Springerle cookies should have a white top and a slightly browned bottom.  One also notice that the cookies have an elevated base underneath.

I also use another mould as shown below.

After baking, arrange them on a large tray and leave them in a cool place.  Do not store them in airtight containers or else, they will become hard.  Another option is to store them in the freezer between layers of pergament paper in a plastic container. Thaw them for half an hour before serving!

Happy Baking!