Dishintermediatereviewed
Chräbeli (Swiss aniseed biscuits)
Also searched as: aniseed cookies, Swiss anise biscuits, Springerle-style biscuits
In short: Aniseed biscuits that dry overnight and grow little feet in the oven: the dry skin on top holds, and the soft dough pushes out underneath.
Picture it
Like a pot with a lid boiling over: the top is shut, so it bubbles out underneath.
The decisive moments
- 1Whisk eggs and sugar for a long time until foamy, fold in aniseed and flour
Lots of beaten-in air makes the dough light later and lets it rise in the oven.
Foams and whipping in air - 2Shape into rolls, cut diagonally and bend slightly
The cuts open into the typical claws during baking.
Mechanical work (kneading, whisking, stirring) - 3Leave to dry at room temperature for 24 hours
The surface dries into a firm sugar skin; the inside stays moist.
Evaporation - 4Bake at low heat, about 140–150 °C (as a guide)
The inside expands with steam. The skin on top does not give, so the dough out at the bottom: those are the feet.
Steam leavening (choux, puff pastry)
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Sources · 1
- Harold McGee: On Food and Cooking (2004), Kapitel Teige und Gebäck