Springerle
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 9hrs 45mins
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- Serves
- 12
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- Calories
- 344
This recipe is from Germany. You can use springerle moulds or a rolling pin to stamp the biscuits. These biscuits will store for up to 2 weeks in an air tight container.
recipe updated 7 Dec 2022
Ingredients
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- Lemon
- 1
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- Caster sugar
- 500 g
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- Egg yolk
- 4
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- Egg white
- 4
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- Salt
- 1 pinch
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- Baking powder
- 2 pinches
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- Kirsch
- 2 teaspoons
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- Plain flour
- 500 g
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- Cornflour
- as needed
Tools
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Oven
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Parchment paper
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Kenwood Chef
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Lightly floured surface
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Baking sheet - 18 x 13"
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Kenwood bowl - kenwood chef
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Medium bowl
Step preview
- Line a clean baking sheet with parchment paper
- Add caster sugar and egg yolk to a clean medium bowl and mix
- Attach Whisk
- Add egg white and salt to the Kenwood Bowl
- Mix - 1 min, Speed Max
- Transfer sugar mixture to Kenwood Bowl
- Mix - 2 min, Speed 3
- Attach K Beater
- Add lemon, baking powder, kirsch and plain flour to the Kenwood Bowl
- Mix - 3 min, Speed Min
- Cover
- Let rest - 1 hr
- Transfer dough to lightly floured surface
- Divide into quarters
- Roll until 1 cm thick
- Dust with cornflour each side
- Either roll the springerle rolling pin over the dough pressing firmly OR press the moulds firmly into the dough
- Cut out the biscuits
- Transfer biscuits to baking sheet
- Cover
- Let rest overnight
- Pre-heat oven - 140°C
- Bake - 30 min, 140°C
- Let cool on round wire rack
- Serve