This is an old German recipe for aniseed flavoured biscuits which belonged to my mother-in-law. I've been baking these for the years at Christmas! Nice if you can find a springerle rolling pin in antique or specialty shops, otherwise just use a normal rolling pin and cut to your own shapes.
Springerle is an embossed biscuit from Baden-Württemberg, Germany. A mould or rolling pin is used to emboss designs on rolled dough. The name itself means 'little knights' and these biscuits are centuries old!
I have looked for this recipe for YEARS. My mother passed away 34 years ago, she made these at christmastime every year starting them in October.....I have springerle boards instead of a rolling pin, they work the same way. THANK YOU FOR THIS RECIPE....IT'S THE REAL ONE. - 21 Jul 2008
This recipe is the same as my great-grandmother's except that she added the butter with the sugar. I decided to try it this way....DON"T!!! ...the fluffy eggs collasped!! Add the butter (melted and cooled) last of all FOLDING them in. I also roll out the cookies right away. I was going to try refrigerating them like her recipe says, but decided to do it Great gran's way and roll them out lightly without the cooling. Two of my sons ask for springerle every Christmas - 21 Jul 2008
excellent! I had lost my recipe and glad to report this one is perfect! - 21 Jul 2008