Springerles
Preheat oven to 350°F. In a large bowl, cream together the margarine, sugar, and anise extract. Add the prepared egg replacer.
- Cook20 min
- Total20 min
- Serves12
- LevelEasy
Ingredients
- ¾ cup non dairy margarine
- 1 cup sugar
- 1 tsp. anise extract
- 2½ tsp. powdered egg replacer, such as Orgran or EnerG, mixed with 3 tablespoons water
- 1 cup superfine brown rice flour
- ½ cup millet flour
- 1 cup potato starch
- ¼ tapioca flour
- 1 tsp. xanthan gum
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
Method
- Preheat oven to 350°F. In a large bowl, cream together the margarine, sugar, and anise extract. Add the prepared egg replacer.
- In a separate bowl, whisk together the rest of the ingredients. Gradually add into the margarine mixture and mix very well until a clumpy dough forms. Roll dough out to about ½ inch thickness. Lightly dust a Springerle mold with superfine brown rice flour, emboss a pattern into the tops of the dough, and then cut cookies to size with a knife. Carefully transfer onto an ungreased baking sheet. Let rest for 1 hour, and then bake for 15 minutes, until very lightly browned on edges and bottoms. To prevent cracking, prop your oven door open an inch or so while baking. Let cool completely before using a spatula to remove. Store in airtight container for up to 1 week.
