12th door of the Advent calendar
Ingredients for 60 pieces:
- 4 eggs
- 500 gr of icing sugar
- 1 pinch of deer horn salt (baker’s ammonia)
- 1 tbsp Kirsch
- 500 gr of flour
- 100 gr of aniseed
Also: Spingerle moulds
All ingredients should be at room temperature!
Beat the eggs until frothy, add the sieved icing sugar, tablespoon by tablespoon.
Mix everything together until you have a thick, foamy mass, about 30 minutes with the food processor or hand mixer.
Completely dissolve deer horn salt in the slightly warmed kirsch and add it.
Stir in the sieved flour by the tablespoonful, the dough will still be very soft. Therefore, let the dough rest in a sealed container for about 12 hours in a cool room. This gives it the right consistency.
Take a small portion, knead again and roll out to a thickness of 5-7mm on a work surface sprinkled with cornflour. Keep the rest of the dough cool.
Dust the wax / wooden mould lightly with cornflour on the inside.
Press the mould into the rolled-out dough and shape the finished springerle with a dough wheel, knife or cookie cutter.
Place the springerle on a wooden board and leave to dry for at least 24 hours at room temperature.
Line a tray with baking paper, and sprinkle with the aniseed.
Before baking, place Springerle individually on a damp cloth to moisten and immediately place on the prepared tray.
Preheat the oven to 140 – 150°C, no fan!
Bake for 20 minutes. They are successful when they have the characteristic so called “Füßchen” (little foot).
Carefully clean the mould with cold water and a small, soft brush.
Extra tip: To keep the Springerle nice and soft, store in a tin with an apple wedge until you eat it. Check often and if necessary replace with fresh apple wedge. These are best to baked a few weeks before eating.