These moulded aniseed cookies get their festive designs with a special deeply patterned rolling pin. It is said that traditionally children were each presented with their own personal springerle moulds made of wood or metal.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2007
Ingredients
Method
In stand mixer or large bowl and using electric mixer, beat eggs on high until light and fluffy, about 2 minutes. Gradually beat in sugar, 2 tbsp (25 mL) at a time. Beat for 10 minutes, or 15 minutes with hand mixer, or until thickened and airy. Beat in anise extract, and almond extract (if using).Whisk together flour, aniseed and baking soda; stir into egg mixture. Chill dough for 1 hour.
On well-floured surface, roll out half of the dough to about 1/4-inch (5 mm) thick rectangle, adding more flour as necessary to prevent sticking to surface. Press or roll floured springerle mould into dough to make clear design; cut between individual patterns. Place, 1 inch (2.5 cm) apart, on 2 greased rimless baking sheets, brushing off any excess flour. Cover lightly with waxed paper; let stand for 12 hours. (Make-ahead: Let stand for up to 24 hours.)
Bake in top and bottom thirds of 300°F (150°C) oven, rotating and switching pans halfway through, for about 25 minutes or until crisp and just coloured but still light. (Make-ahead: Store in airtight container for up to 1 month.)
Nutritional facts Per Cookie: about
- Sodium 25 mg
- Protein 1 g
- Calories 65.0
- Total fat trace
- Cholesterol 12 mg
- Saturated fat trace
- Total carbohydrate 14 g
%RDI
- Iron 5.0
- Folate 10.0
- Vitamin A 1.0
