SPRINGERLE ~~~ German CHRISTMAS COOKIES. скачать в хорошем качестве

SPRINGERLE ~~~ German CHRISTMAS COOKIES.

Springerle - the beautiful German Christmas cookies. Traditionally made with Baker's ammonia, which isn't something most people have handy. I experimented with baking soda and Baker's ammonia to figure out the difference. One thing that became clear - no matter what leavening agent you use - ambient humidity plays a huge roll. Recipe: 1 lbs powdered sugar 1 lbs all purpose flour + plus more if dough is too sticky and for dusting molds 4 eggs knife tip of either baker's ammonia or baking powder (amount is shown in video) anise seeds Beat eggs and powdered sugar until well combined and foamy. Add flour and Baker's ammonia or baking powder until a smooth dough is formed. Add more flour if needed to make it non-sticky, Rest dough covered in refrigerator for 1 hr. Roll out small pieces of dough to half inch thickness - use your molds, cut out the cookies and place on parchment paper on baking sheet. Rest overnight covered with a tea towel to dry. If you're in a humid climate, put cookies in dehydrator on lowest setting with door (top) removed or put in front of a fan for 20 - 30 minutes. Bake at 300F for 18 to 22 minutes on lower part of the oven. Cookies should not brown on top. Store in a tin until they turn soft. In a humid environment, they will turn soft without extra steps. ENOY and Frohe Weihnachten!