The Springerle Baker’s Rum Spice Springerle
INGREDIENTS
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The recipe below is one I enjoy not only because of its taste but also because of the
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delicious aroma and colorful appeal it adds to my Springerle.
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The Springerle Baker’s Rum Spice Springerle
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This recipe can be broken down into quarters.
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Ingredients:
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1/2 teaspoon baker’s ammonia (Hartshorn)
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Enough water to dissolve the hartshorn (about 1 1/2 TBs)
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6 large eggs, room temperature
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6 cups sifted powdered sugar
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1/2 cup softened unsalted butter (a little more or less is okay)
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1/2 teaspoon salt
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4 teaspoons each of: Cinnamon, Nutmeg, Cloves, Ginger and Cardamom
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2 TBs Rum Flavoring
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8 cups sifted cake flour more flour as needed
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* Adjust the spices to your liking.
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