Springerle

  1. Grease two large baking sheets with butter and sprinkle with flour and the aniseed.
  2. Mix the icing sugar and eggs with an electric mixer at a high speed until the mix becomes light and creamy. Using a sieve, gradually add the flour and the pinch of baking powder, and finally the lemon zest. Using your hands, knead it well until it is smooth.
  3. It is best to roll it out in small portions, to a thickness of around 1 cm or 1/2 inch. Sprinkle a little flour on top of the dough and press your mold gently and evenly into it. Remove carefully and cut, using a knife or a cookie cutter of the required shape. Place the biscuits on the tray - you don't need to leave much space in between the biscuits as they will not expand.
  4. Leave to dry for 24 hours in a cool room, such as a bedroom.
  5. The next day, heat the oven to 120C. In a cup, mix 1 tsp caster sugar with 1 tsp water and paint the bottom of each of the biscuits with the sugar water - avoid spillage as it will ruin the surface of the biscuits. Place them back on the greased trays and remove any remaining flour from the patterned surface with a clean and dry brush.
  6. Bake on the middle shelf for ca. 20 minutes - under no circumstances open the oven as it will prevent them from rising! After 20 minutes, cover the biscuits with baking parchment and bake them for an further 6 minutes. They need to remain white on top, but with little feet at the bottom. Leave to cool for a little before removing them from the oven tray.
  7. Store in tin - they might be quite hard at the start, but after a few days they will have softened. If not, bite off a corner and blow into the biscuit to soften it. Believe me, that's how we professionals do it.

icing sugar, eggs, flour, baking powder, lemon, unsalted butter, flour, anise, caster sugar

Taken from food52.com/recipes/32415-springerle (may not work)

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