German Springerle biscuits

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    German Springerle biscuits

    German Springerle biscuits

    (35)
    9hours


    31 people made this

    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.

    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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    (35)

    Reviews in English (34)

    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

    by
    0

    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

    by
    0

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

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