Snow White and Rose Red (Rose Spring Alder)

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Beat the eggs, salt and 100 g icing sugar with the whisk of the hand mixer until white and frothy, then gradually fold in the remaining icing sugar. Add a dash of rose water. Mix flour and baking powder, add to the egg mixture and knead. Halve the dough, wrap in foil and chill for at least 4 hours

2. 2

   Sprinkle a thin layer of flour on a dry Springerle mould (5 cm Ø). Roll out one half of the dough on a floured work surface to a thickness of approx. 6 mm. Place Springerle moulds on the dough and press them gently into the dough, remove and cut out the motif with a round cookie cutter (5 cm Ø). Line 2 baking trays with baking paper and sprinkle with aniseed. Put Springerle on a baking tray

3. 3

   For the silicone form, roll the remaining dough into about 27 small balls and press the ball into the floured silicone form. Cut off the excess dough, remove the rose from the form and place it on the 2nd baking tray

4. 4

   Let Springerle dry overnight on the baking trays. Bake one after the other in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from below for 12-15 minutes until light yellow

5. 5

   Completely cooled Springerle last at least 4 weeks in a can

6. 6

   waiting time approx. 4 hours