GLUTEN FREE SPRINGERLE COOKIE RECIPE RECIPES

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.

Steps:

• In large mixer bowl, beat eggs at high speed until thick & lemon colored.
• Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely.
• On a well-floured board, roll out some of the dough with a plain rolling pin to about 1/2" thickness; lightly flour Springerle rolling pin & roll it firmly across dough to impress patterns (try to keep dough about 1/2" thick).
• Cut cookies apart between patterns.
• Place cookies 1/2" apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours).
• When ready to bake, preheat oven to 250-300° & place cookies 1/2" apart on lightly greased cookie sheets. Bake 25-30 minutes until firm but still white.
• Remove to wire racks to cool.
• Store cookies in a tightly covered container with some anise seeds.
• Flavor develops fully after about 2 weeks.