{"id":12879,"date":"2016-05-18T15:57:43","date_gmt":"2016-05-18T13:57:43","guid":{"rendered":"http:\/\/www.helvetibox.ch\/de\/?p=12879"},"modified":"2026-03-03T20:46:16","modified_gmt":"2026-03-03T19:46:16","slug":"rezept-schaatemer-rickli","status":"publish","type":"post","link":"https:\/\/www.helvetibox.ch\/de\/rezept-schaatemer-rickli\/","title":{"rendered":"Rezept Schlaatemer Rickli"},"content":{"rendered":"<div class=\"et_pb_section_0 et_pb_section et_section_regular et_block_section\"><div class=\"et_pb_row_0 et_pb_row et-vb-row--no-module et_block_row\"><div class=\"et_pb_column_0 et_pb_column et_pb_column_4_4 et-last-child et_block_column et_pb_column_empty et_pb_css_mix_blend_mode_passthrough\"><\/div><\/div><div class=\"et_pb_row_1 et_pb_row et_block_row\"><div class=\"et_pb_column_1 et_pb_column et_pb_column_1_2 et_block_column et_pb_css_mix_blend_mode_passthrough\"><div class=\"et_pb_text_0 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module et_pb_text_align_left\"><div class=\"et_pb_text_inner\"><h3><strong>Zutaten<\/strong><\/h3>\n<p>8 Eier<\/p>\n<p>330 g Zucker<\/p>\n<p>7 g Salz<\/p>\n<p>50 g Kirsch<\/p>\n<p>10 g Zitronenraps<\/p>\n<p>330 g Butter<\/p>\n<p>1000 g Weissmehl<\/p>\n<p>17 g Backpulver<\/p>\n<\/div><\/div><\/div><div class=\"et_pb_column_2 et_pb_column et_pb_column_1_2 et-last-child et_block_column et_pb_css_mix_blend_mode_passthrough\"><div class=\"et_pb_text_1 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module et_pb_text_align_left\"><div class=\"et_pb_text_inner\"><h3><strong>Zubereitung<\/strong><\/h3>\n<ol>\n<li>Butter in kleine W\u00fcrfel schneiden. Die Butter muss ganz weich sein (kann 2-3 Stunden im Voraus gemacht werden).<\/li>\n<li>Eier mit Zucker, Salz, Kirsch und Zitrone in hoher Geschwindigkeit schaumig r\u00fchren.<\/li>\n<li>Der Zucker muss v\u00f6llig aufgel\u00f6st sein. Backpulver mit dem Mehl vermischen und dann mit der Butter der schaumig ger\u00fchrten Eiermasse beigeben und zu einem z\u00e4hen Teig kneten.<\/li>\n<li>Den Teig in eine Folie geben und 12 Stunden im K\u00fchlschrank abstehen lassen. Teig auf 4,5 mm Dicke ausrollen. Quadrate von 7 x 7 cm schneiden. (ca. 60 g pro St\u00fcck). Mit dem Zackenr\u00e4dli einritzen und \u00abrickle\u00bb. Im heissen Fett (180\u00b0) hell backen. Mit Puderschnee stauben.<\/li>\n<\/ol>\n<\/div><\/div><\/div><\/div><div class=\"et_pb_row_2 et_pb_row et_block_row\"><div class=\"et_pb_column_3 et_pb_column et_pb_column_4_4 et-last-child et_block_column et_pb_css_mix_blend_mode_passthrough\"><div class=\"et_pb_text_2 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module et_pb_text_align_left\"><div class=\"et_pb_text_inner\"><p>P.S. Als \u00abRickli\u00bb bezeichnet man in Schaffhauserland eine Schlinge, Schlaufe oder Masche. Das \u00abSchaatemer Rickli\u00bb stammt urspr\u00fcnglich aus Schleitheim \u2013 im Dialekt \u00abSchlaate\u00bb - und war fr\u00fcher ein Festtags- und Hochzeitsgeb\u00e4ck. Heute sind die Rickli das ganze Jahr \u00fcber erh\u00e4ltlich und werden in der Backstube von M\u00fcller Beck in grossen St\u00fcckzahlen von Hand hergestellt. Die B\u00e4ckerinnen und B\u00e4cker des Hauses m\u00fcssen das Verschlaufen des Teigs nachgerade im Schlaf beherrschen!<\/p>\n<\/div><\/div><div class=\"et_pb_post_nav_0 et_pb_posts_nav nav-single et_pb_module et_block_module\"><span class=\"nav-previous\"><a href=\"https:\/\/www.helvetibox.ch\/de\/rezepte-mit-caramel-au-beurre-sale\/\" rel=\"prev\" class=\"\"><span class=\"meta-nav\">&larr; <\/span><span class=\"nav-label\">Rezepte mit Caramel au beurre sal\u00e9<\/span><\/a><\/span><span class=\"nav-next\"><a href=\"https:\/\/www.helvetibox.ch\/de\/helvetibox-n21-regionale-produkte-aus-solothurn\/\" rel=\"next\" class=\"\"><span class=\"nav-label\">HelvetiBox N\u00b021 \u2013 Regionale Produkte aus Solothurn<\/span><span class=\"meta-nav\"> &rarr;<\/span><\/a><\/span><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":329,"featured_media":12895,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[107,53],"tags":[],"dipi_cpt_category":[],"class_list":["post-12879","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-box-n20-schaffhausen","category-rezepte"],"_links":{"self":[{"href":"https:\/\/www.helvetibox.ch\/de\/wp-json\/wp\/v2\/posts\/12879","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.helvetibox.ch\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.helvetibox.ch\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.helvetibox.ch\/de\/wp-json\/wp\/v2\/users\/329"}],"replies":[{"embeddable":true,"href":"https:\/\/www.helvetibox.ch\/de\/wp-json\/wp\/v2\/comments?post=12879"}],"version-history":[{"count":2,"href":"https:\/\/www.helvetibox.ch\/de\/wp-json\/wp\/v2\/posts\/12879\/revisions"}],"predecessor-version":[{"id":27397581,"href":"https:\/\/www.helvetibox.ch\/de\/wp-json\/wp\/v2\/posts\/12879\/revisions\/27397581"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.helvetibox.ch\/de\/wp-json\/wp\/v2\/media\/12895"}],"wp:attachment":[{"href":"https:\/\/www.helvetibox.ch\/de\/wp-json\/wp\/v2\/media?parent=12879"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.helvetibox.ch\/de\/wp-json\/wp\/v2\/categories?post=12879"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.helvetibox.ch\/de\/wp-json\/wp\/v2\/tags?post=12879"},{"taxonomy":"dipi_cpt_category","embeddable":true,"href":"https:\/\/www.helvetibox.ch\/de\/wp-json\/wp\/v2\/dipi_cpt_category?post=12879"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}