Recipe Of The Day #1
Dec 19th, 2010 by Lisa
Swiss Anis Cookies
(Anisbrötli, Chräbeli, Springerle)
4 Eggs (230 g – 250 g weight including shell)
450 g powdered Sugar
pinch of Salt
2 tbsp Anis Seeds
1 tbsp Kirsch Snaps ——-> mix all ingredients until light yellow mass
550 g – 600 g flour ——–> add to the batter
Roll out dough beween 2 SaranWrap sheets to 1 cm (5/8″) thickness and use pretty cookie cutters of 2″-2.5″ size (look for uniform and compact shapes).
Place on baking sheet lined with baking parchment paper, and let it dry for 24 – 48 hours. Look at the bottom of the cookies, if the bottom edges are getting a white rim, they are ready to bake.
Preheat oven to 280 F and bake for about 25 minutes, keep oven door a crack open with a wooden spoon.
Advice from my Swiss husband: watch the last minutes of baking, when they look done, it might be over-done.
This type of dough can also be pressed into “Model”, a - wood-carved relief form, or just cut into strips and cross-clipped with sissors (Chräbeli).