Spritzgebäck (Spritz Cookies) is a traditional German recipe for a classic biscuit (cookie) made with a butter base that's bound with eggs and flavoured with almond or lemon extract. The full recipe is presented here and I hope you enjoy this classic German version of: Spritz Cookies (Spritzgebäck).
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Ingredients:
200g butter
125g icing sugar
1 large egg
1 large egg yolk
1 tsp almond extract (or lemon extract)
350g plain flour, unsifted
1/4 tsp salt
1/2 tsp baking powder
Method:
Cream together the butter and sugar until light and fluffy then add the egg and beat thoroughly to combine before adding the egg yolk and beating that in as well. Add the almond extract and beat in then gradually add the flour (combined with the salt and baking powder) to the egg mix, beating thoroughly as you add. Bring the mixture together as a dough, form into a ball then cover in clingfilm (plastic wrap) and chill for 30 minutes. Take out half the dough (keep the remainder chilled) then roll out to about 5mm thick and cut into biscuit (cookie) shapes.
Transfer the shaped biscuits onto a lightly-greased baking tray then prepare the remaining half of the dough. Transfer to an oven pre-heated to 200°C and bake for about 8 minutes, or until cooked through and golden. Transfer to wire racks to cool then store in air-tight tins or jars.
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