Fancy Springerle Biscuits

    8 hours 35 minutes

    The moulds for these traditional German biscuits can be hard to find, but check specialty cookware stores and antique shops.

    15 people made this

    Serves: 48 

    • 1 1/2 tablespoons crushed anise seeds
    • 3 1/2 cups (250g) plain flour
    • 1 teaspoon baking powder
    • 4 eggs
    • 2 cups sugar
    • 1/2 teaspoon vanilla essence
    • 1/4 cup icing sugar

    Preparation:10min  ›  Cook:25min  ›  Extra time:8hours drying  ›  Ready in:8hours35min 

    1. Lightly grease 4 baking trays. Sprinkle with anise seeds. Set aside until needed.
    2. Mix the flour and baking powder together in a bowl until well blended. Place the eggs, sugar and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes. Slowly stir in the flour mixture until a thick dough forms.
    3. Working with handfuls of dough, roll out the dough onto a lightly floured surface until 5mm thick. Lightly sift icing sugar over the dough. Place springerle moulds onto the dough; press down hard and evenly until the mould's design registers in the dough. Remove the mould. Use a small knife to cut around each biscuit and place on prepared baking trays. Repeat, until all dough has been used. Cover the biscuits with a lightweight cotton cloth and allow to dry 8 hours, or overnight.
    4. Preheat oven to 120 degrees C.
    5. Bake biscuits in preheated oven until tops are pale brown and set, 25 to 30 minutes. Cool on a rack. Store in an airtight container.

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    Reviews in English (18)


    We sell these molds on our web store if anyone is interested.;Dept;3162  -  05 Feb 2014


    UPDATE! My mother called a few weeks ago and mentioned that she had tried making a variation for Valentine's Day with the zest of an orange and 1/8 tsp orange oil. AMAZING! and beautiful pressed with a springerle mold and then cut with a heart shaped cookie cutter!  -  21 Nov 2007  (Review from Allrecipes USA and Canada)


    I was so daunted to make this... my fiance had made these beautiful wooden moulds so I could make these cookies for Christmas this year, and I was afraid to use them. I decided to make a preliminary batch this weekend, just to see if I could do it without embarassing myself. They turned out BEAUTIFULLY. They're almost too pretty to eat, but of course you must try them, and are they ever good!!! I love them with Chai tea. I'll be making another batch for the holidays, and will post pictures next time!  -  17 Nov 2007  (Review from Allrecipes USA and Canada)