Springerle Biscuits from Germany

    (35)
    3 hours

    From the country that gave us the iconic Black Forest cake, here's a simple recipe of eggs, butter, sugar and saunf. Called 'Springerle' in Germany, they are much loved at Christmas time.


    31 people made this

    Ingredients
    Serves: 60 

    • 4 eggs
    • 30g butter
    • 2 tsp baking powder
    • 1/4 teaspoon salt
    • 400g caster sugar
    • 500g plain flour
    • 4 tablespoons anise seed

    Directions
    Prep:45min  ›  Cook:15min  ›  Extra time:2hr chilling  ›  Ready in:3hr 

    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 (1/4 in) thickness. Then roll again with springerle roller to make designs. Cut at border. Sprinkle anise seed 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 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 and Ratings
    Global ratings:
    (35)

    Reviews in English (33)

    by
    80

    I have looked for this recipe for YEARS. My mother passed away 34 years ago, she made these at christmas time every year starting them in October.....she would store them in a large crock. I have springerle boards instead of a rolling pin, they work the same way. THANK YOU FOR THIS RECIPE....IT'S THE REAL ONE.  -  17 Dec 2002  (Review from Allrecipes US | Canada)

    by
    50

    This recipe is the same as my great-rand motherj'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 2 Tbs. 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 grand-ma's way and roll them out lightly without the cooling. Two of my sons ask for springerle every Christmas  -  14 Dec 2006  (Review from Allrecipes US | Canada)

    by
    30

    This is close to my German great grandmothers recipe. I modified it to taste almost exactly like it. I added a little grated lemon peel. You can also use the antique springerle boards as well as the rolling pin.  -  09 Nov 2008  (Review from Allrecipes US | Canada)

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