Gluten Free Springerle Recipes

GLUTEN FREE SPRINGERLE

Steps:

• Sift together the flour, xanthan gum, baking powderand salt. Set aside.
• Beat together the butter and sugar in a mixing bowl until fluffy. Add the anise oil.
• Add the dry ingredients and mix until blended and crumbly. Add water to to form a dough. Shape into a log, wrap in cling film and chill for 30 minutes.
• Line 3-4 baking trays with non-stick baking paper
• Flour the springerle moulds and tap to remove extra flour. Take 1 piece of dough and work into the mould with your fingers. Remove excess dough with a knife.
• Turn out of the moulds onto the baking trays. Leave to stand uncovered, overnight.
• Heat the oven to 200°C (180° fan) 400°F gas 6.
• Bake for about 12 minutes until cooked and firm, but still pale. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.

TRADITIONAL SPRINGERLE

Steps:

• Lightly grease 4 cookie sheets. Sprinkle with anise seeds. Set aside until needed.
• Mix the flour and baking powder together in a bowl until well blended. Place the eggs, sugar, and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes. Slowly stir in the flour mixture until a thick dough forms.
• Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over the dough. Place springerle molds onto the dough; press down hard and evenly until the mold's design registers in the dough. Remove the mold. Use a small knife to cut around each cookie, and place on prepared cookie sheets. Repeat, until all dough has been used. Cover the cookies with a lightweight cotton cloth, and allow to dry 8 hours, or overnight.
• Preheat oven to 250 degrees F (120 degrees C).
• Bake cookies in preheated oven until tops are pale brown and set, 25 to 30 minutes. Cool on a rack. Store in an airtight container.