Ingredients and Weight: - 500g all-purpose flour - 250g granulated sugar - 5 tsp baking powder - 2 tsp ground anise seed (or 1 tsp vanilla extract) - 250g unsalted butter, cold and cut into small cubes - 2 large eggs, beaten - 1/2 cup heavy cream - 1 cup anise-flavored liqueur (such as Anisette)
Preparation Time: 1 hour Cooking Time: 20 minutes Difficulty Level: 2 (Intermediate)
Preparation Method Steps: 1. Preheat oven to 375°F (190°C). 2. In a large bowl, whisk together flour, sugar, baking powder, and anise seed. 3. Add butter cubes to flour mixture and use your fingers to work until it resembles coarse crumbs. 4. Add eggs, cream, and liqueur and mix until a dough forms. 5. Wrap dough in plastic wrap and refrigerate for at least 30 minutes. 6. On a lightly floured surface, roll out dough to 1/4-inch thickness. 7. Cut out Springerle cookies using a traditional German Springerle mold (or use Christmas cookie cutters). 8. Transfer cookies to a baking sheet lined with parchment paper. 9. Bake for 15-20 minutes, or until edges are lightly golden brown. 10. Allow cookies to cool on a wire rack.
Nutritional Information (per cookie): - Calories: 200 - Fat: 5g - Carbohydrates: 30g - Protein: 2g
Dish Characteristics: - Crispy and delicate texture - Subtle anise flavor - German-inspired presentation - Perfect for holiday parties or festive gatherings
User Comments: - "These Springerle VI cookies are absolutely delicious. They have the perfect balance of sweetness and spice." - "The anise flavor is not overpowering, which makes them a great option for people who don't typically like anise." - "I love the traditional German design on these cookies. They add a touch of elegance to any party."
Special Precautions and Tips: - If you don't have a Springerle mold, you can use Christmas cookie cutters or simply shape the dough into small balls. - To enhance the anise flavor, you can brush the cookies with additional anise liqueur before baking. - Let the cookies cool completely before storing them in an airtight container to prevent them from becoming soft.