Ingredients and Weight:
- All-purpose flour: 500g
- Sugar: 200g
- Ground anise seeds: 1 tablespoon
- Baking powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Eggs (large): 2
- Unsalted butter (softened): 120g
- Vanilla extract: 1 teaspoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, whisk together the flour, sugar, anise seeds, baking powder, and salt.
- In a separate bowl, whisk together the eggs, butter, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or overnight.
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough to a thickness of 1/4 inch.
- Cut out the dough using a Springerle V mold (or any V-shaped cookie cutter).
- Place the cookies on a parchment paper-lined baking sheet.
- Bake for 25-30 minutes, or until the cookies are golden brown around the edges.
- Let cool on a wire rack before storing in an airtight container.
Nutritional Information:
- Calories: 350 per cookie
- Fat: 15g
- Carbohydrates: 50g
- Protein: 5g
Dish Characteristics:
- Crisp and delicate
- Anise-flavored
- V-shaped design
User Comments:
- "These cookies are so unique and delicious! The anise flavor is a pleasant surprise."
- "The Springerle V mold gives the cookies a beautiful and festive look."
- "I love that these cookies are made with all-natural ingredients."
- "Perfect for Christmas or any special occasion."
- "I was surprised how easy they were to make, even with the special mold."
Special Precautions and Tips:
- Use a rolling pin made of stainless steel or anodized aluminum to prevent the dough from sticking.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more milk.
- Be careful not to overbake the cookies, as they will become hard.
- The cookies can be stored in an airtight container for up to 2 weeks.
