German Springerle biscuits

  • 9saves
  • 9hours

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.

Rosemarie Magee

Ingredients

Serves: 60 

  • 4 eggs
  • 30g butter
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 400g caster sugar
  • 500g plain flour
  • 4 tablespoons aniseed seeds

Directions

Preparation:45min  ›  Cook:15min  ›  Extra time:8hours drying  ›  Ready in:9hours 

  1. Beat eggs in large mixing bowl until very light. Add sugar and butter. Cream together until light and fluffy.
  2. Sieve flour, baking powder and salt. Add dry ingredients and combine.
  3. Knead dough until smooth; add more flour to get a smooth dough if necessary. Cover dough and allow to chill in refrigerator for at least 2 hours.
  4. Roll onto slightly floured board to 1cm thickness. Then roll again with springerle roller to make designs. Cut at border. Sprinkle aniseeds on clean tea towel and place biscuits on it. Allow to stand overnight (don't cover) to dry.
  5. Bake 12 to 15 minutes at 160 degrees C.
  6. Cool completely. Store in tight container. The longer they sit, the more anise flavour comes through.

Note:

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!

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Reviews (5)

AKMONKI
by
1

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

AMORAMOR
by
0

my dad loves these from his childhood so I made the receipe and he couldnt stop eating them!! - 21 Jul 2008

Chef Joy
by
0

excellent! I had lost my recipe and glad to report this one is perfect! - 21 Jul 2008

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