Fancy Springerle Biscuits

Fancy Springerle Biscuits


14 people made this

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


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

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