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Gluten Free Springerle

2
Average: 2 (1 vote)
(1 vote)
Gluten Free Springerle
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 13 h. 30 min.
Ready in
Calories:
185
calories
Calories
0
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Nutritional values

1 biscuit contains
(Percentage of daily recommendation)
Calorie185 kcal(9 %)
Protein0.73 g(1 %)
Fat9.53 g(8 %)
Carbohydrates24.49 g(16 %)
Sugar added10.16 g(41 %)
Roughage0 g(0 %)
Vitamin A79.98 mg(9,998 %)
Vitamin D0 μg(0 %)
Vitamin E0.27 mg(2 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.01 mg(1 %)
Niacin0.03 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate0.34 μg(0 %)
Pantothenic acid0.01 mg(0 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C0 mg(0 %)
Potassium4.2 mg(0 %)
Calcium10.09 mg(1 %)
Magnesium0.28 mg(0 %)
Iron0.04 mg(0 %)
Zinc0.01 mg(0 %)
Saturated fatty acids5.83 g
Cholesterol24.67 mg
Author of this recipe:

Ingredients

for
60
Ingredients
3 cups
2 teaspoons
½ teaspoon
gluten-free Baking powder
¼ teaspoon
1 cup
1 cup
1 teaspoon
Anise oil
2 tablespoons

Preparation steps

1.
Sift together the flour, xanthan gum, baking powderand salt. Set aside.
2.
Beat together the butter and sugar in a mixing bowl until fluffy. Add the anise oil.
3.
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.
4.
Line 3-4 baking trays with non-stick baking paper
5.
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.
6.
Turn out of the moulds onto the baking trays. Leave to stand uncovered, overnight.
7.
Heat the oven to 200°C (180° fan) 400°F gas 6.
8.
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.