4-5 eggs, 220g weighed
500g icing sugar
1 tbls cleaned and slightly roasted star anise
1 tbls cherry brandy (optional)
1. Beat the eggs and sugar thoroughly until the mixture turns in to an airy creme.
2. Knead the anise and flour into it and let it rest for 10 minutes.
3. While the dough is still slightly sticky, divide in to 4 even portions.
4. Lightly dust with flour so that the dough feels like silk. Roll it out to a thickness of 8-10mm.
5. Dust the Springerle with flour.
6. Lightly press the Springerle into the dough until the mould cavity is sufficiently filled.
7. Cut out the mould image with a suitable cookie cutter.
8. Line a baking tray with baking paper.
9. Place the Springerle on the tray and leave for 12-24 hours (dependant on size) in an even temperature to dry. If you are concerned about temperature you can leave on the bottom shelf of the fridge.
10. Set the oven to 150-160 degrees and bake for 12-15 minutes. The picture should remain white while the base turns slightly brown in colour.
11. A successful Springerle will be soft on the inside and crisp on the outside.
Recipe supplied by Springerle.com
Preparation: 1 hour 10 minutes
100g unsalted butter, plus extra for greasing
75g dark chocolate (70% cocoa solids)
200ml Guinness, plus extra for the icing
200g plain flour
20g cocoa powder
1 tsp baking powder
2 large free-range eggs
200g golden caster sugar
3 tbs sour cream
200g icing sugar
1. Cut the butter into cubes and chop the chocolate
2. Combine the butter and chocolate in a heatproof bowl. Put over a pan of simmering water and allow to melt. Alternatively, place in microwave. Remove the bowl from the heat and allow to cool to room temperature.
3. Stir in the Guinness - don't worry if it seizes or splits, it'll come back together when mixed with the other ingredients.
4. Preheat the oven to 180C.
5. Grease a 23cm cake tin with butter
6. In a medium bowl, mix the flour, cocoa and baking powder until combined.
7. In another bowl, beat the eggs and sugar for about 3 minutes with an electric mixer until fluffy.
8. Beat half the chocolate mixture into the eggs until combined. Add half the flour and combine again. Repeat with the remaining flour and chocolate.
9. Pour the mixture into the greased baking tin and bake for 40-45 minutes or until skewer comes out clean. Each oven is different so set the alarm to 30 minutes to ensure the cake isn't burning.
10. Take the cake out of the oven, cool in the tin for 10 mins and then transfer to a wire rack.
1. Beat together the sour cream and icing sugar until smooth, then stir in 2 tablespoons of Guinness. If it becomes too loose, add more icing sugar.
2. Spread over the cooled cake.
3. Using the Cookie Cutter Shop Father's Day embossers, stamp the middle of the icing.
4. Serve straight away or store in fridge.
Recipe by Jamie Oliver