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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Grandma Breder's Sprengler (Sprengerle) Recipe

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This recipe for Grandma Breder's Sprengler (Sprengerle) is from Limback Legacy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. (4 c.) flour
2 c. sugar
4 eggs
2 level T. butter
4 cubes (4 tsp.) baking ammonia
Directions:
Directions:
Mix together sugar, butter, eggs, and baking ammonia (substitute 1 tsp. baking soda or 1/2 tsp. baking powder) dissolved in a little milk. Add flour.
Personal Notes:
Personal Notes:
Paula baked these using a stamped mold. A traditional method advises rolling dough on a floured pastry cloth to 1/3 inch thickness. Press the floured sprengerle mold on the dough to give a good impression; dough must be firm enough to pick up. Separate the squares and place on a tray; dry 12 hours, uncovered. Bake at 300º, 15 minutes or until bottom of cookie is very light gold. Darlene remembers begging Mom to make these special German Christmas treats!

 

 

 

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