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Shortcrust

Swabian Springerle

 


Ingredients: Shortcrust Swabian Springerle

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  500g icing sugar
4 eggs
zest of a lemon
500g flour
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Recipe:
 
‘Grandma said: You’ve got to be at least 50 to get these cookies right.’



You need wooden molds for these cookies.


Cream the eggs with icing sugar until light. Mix the lemon zest and the flour with this mixture. Knead until everything is blended and roll out the dough 1cm thick. Flour the molds. Press little pieces of the dough into the molds and try to knock them out. Use a brush to get the flour off the cookies. Place them on a lined baking tray and let them dry for 24 hours.


Preheat the oven to 120°C. Cover the cookies on the tray with parchment and bake for 30 min. Do not open the oven during the first 20min.! The surface of the Springerle should remain white, they can be brown on the bottom. After the cookies have cooled, place them in a metal cookie box and wait two weeks so that the cookies can soften.


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Shortcrust Swabian Springerle Puderzucker:500 g
Ei:4 stk
Zitrone:1 stk
Mehl:500 g
2017-12-12 Leckeres Swabian Springerle 5.00 1 Serving size: 1 Keks Fat per serving: n/a