Schlaatemer Rickli
Recipe of the region SchaffhauserLand
Ingredients Schlaatemer Rickli
approx. 60 pieces
10 eggs
500 g sugar
1 tablespoon kirsch
1 pinch of salt
500 g cooking butter
approx. 1,5 kg white flour
1 sachet baking powder
½ lemon - zest and juice
1,5 kg pork fat is needed for frying
Preparation of Schlaatemer Rickli
Always make the rickli dough the day before the ‘Chüechli day’
- Take the cooking butter out of the fridge the evening before.
- 2 Beat the eggs, sugar, kirsch, salt, lemon zest and juice in a food processor on the highest setting until very frothy.
- Mix in the soft butter in chunks at the lowest speed of the food processor.
- Mix in the smooth dough (remove from the machine) and stir in about half of the flour with the baking powder using a ladle.
Recipe of the region SchaffhauserLand »
Further preparation of the rickli
- Shape the remaining flour into a hollow on the kitchen tray and place the smooth dough on top. Bring the dough together with a lot of feeling (do not knead or the dough will become tough). When the dough feels very fine, wrap it in cling film and leave to rest overnight in the fridge.
- On the day of baking, take the dough out of the fridge. Divide the dough in half and roll out half (with a 7 mm rickli board or rolling pin).
- Cut strips of 7 cm, cut 4 slits evenly spaced with the pastry wheel and cut the 5th slit all the way through. The result is a rectangular biscuit measuring 9 x 7 cm.
- Loops: pull the two outer bars under the 2nd cut so that there are loops and the centre bar remains. Place the finished rickli on a kitchen towel or wooden board.
- When the fat is hot enough, place the rickli upside down in the fat and wait until they rise to the surface. Bake for approx. 1.5 minutes, then turn with a shingle (or wooden spoon).
- Place the baked rickli on wrapping paper or kitchen paper so that they can drain well and cool. Sprinkle the cooled rickli with icing sugar.
Recipe by Vrony de Quervain-Stamm | Schaffhauser Landfrauen
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