Springerle Biscuits from Germany

Springerle Biscuits from Germany


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About this recipe: 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.

Rosemarie Magee

Serves: 60 

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

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.


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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