Springerle – Aniseed Biscuits

/ December 8, 2014

Springerle are probably one of the most decorative biscuits: the delicately carved molds which are pressed onto the dough to leave the most intricate imprints have been around since the Middle Ages. Originally depicting Christian imagery, over the centuries they have evolved to mark a wide range of special occasions, such as christenings, weddings and any other celebration. Their subtle aniseed flavour, however, makes them the perfect Christmas biscuit. In southern Germany they are called Springerle, which in the Swabian dialect means ‘little jumpers: this refers to them ‘jumping’ up, leaving the much-desired little ‘foot’ at the bottom of the biscuit. Springerle Füssle The dough is made of eggs, icing sugar and flour, and the subtle aniseed flavour comes from the whole anise seeds that are sprinkled over the baking tray and end up at the bottom of the biscuits. Our neighbour grows some very decorative anise plants in her garden, which we were allowed to harvest. Dried anise can be used as a herbal tea, which is supposed to aid digestion. Anise Although Springerle are relatively simple to make, the difficulty lies in getting hold of molds: traditional hand-carved ones are collector’s items and cost a fortune. The more economic solution are modern wooden molds (such as the little bird one and the angel) or replicas of historic molds (such as the wreath, St Nicholas and the large mold depicting Biblical Christmas scenes). The molds themselves are not cheap but quite pretty, which means they can double up as ornaments 🙂 The biscuits take time and patience: they need to dry overnight and only time will tell whether they rise and soften – the latter can take up to a week! If you succeed, however, you are left with an amazing piece of baking history, as well as an impressive little cookie.  And if they’re too dry, why not use them to decorate your Christmas tree? Springerle

Springerle  (makes 50)

  • 500g icing sugar
  • 4 eggs
  • 500g plain flour
  • a pinch of baking powder
  • grated zest of one lemon
  • unsalted butter and flour to grease the baking sheets
  • 1 tsp anise (Pimpinella anisum)
  • 1 tsp caster sugar

Grease two large baking sheets with butter and sprinkle with flour and the aniseed. Mix the icing sugar and eggs with an electric mixer at a high speed until the mix becomes light and creamy. Using a sieve, gradually add the flour and the pinch of baking powder (see picture below), and finally the lemon zest. Using your hands, knead it well until it is smooth.Springerle baking powder It is best to roll it out in small portions, to a thickness of around 1 cm or 1/2 inch. Sprinkle a little flour on top of the dough and press your mold gently and evenly into it. Remove carefully and cut, using a knife or a cookie cutter of the required shape. Place the biscuits on the tray – you don’t need to leave much space in between the biscuits as they will not expand.Springerle 1 Leave to dry for 24 hours in a coolish room. The next day, heat the oven to 120C. In a cup, mix 1 tsp caster sugar with 1 tsp water and paint the bottom of each of the biscuits with the sugar water – avoid spillage as it will ruin the surface of the biscuits. Place them back on the greased trays and remove any remaining flour from the patterned surface with a clean and dry brush. Springerle sugar water Bake on the middle shelf for ca. 20 minutes – under no circumstances open the oven as it will prevent them from rising! After 20 minutes, cover the biscuits with baking parchment and bake them for an further 6 minutes. They need to remain white on top, but with little feet at the bottom. Leave to cool for a little before removing them from the oven tray. Store in tin – they might be quite hard at the start, but after a few days they will have softened. If not bite off a corner and blow into the biscuit to soften it. Believe me, that’s how we professionals do it 😉

Springerle with feet 1

Do you have any cakes or biscuits that require unusual tools? We have quite a few bits and bobs, such as the wooden board and spatula we use for the Spätzle noodles. But our collection of biscuit cutters and molds for Christmas is rather extensive, I admit…Springerle molds

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34 thoughts on “Springerle – Aniseed Biscuits”

  5. Masterpieces! Your mold collection is so beautiful. I imagine many of the treasured molds are passed on in families. I did not realize these cookies were also made for specila occasions outside of Christmas. I always learn so much reading you Ginger.

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  6. These are gorgeous biscuits!! I’ve never heard of them before and really do love learning about other cultures and cuisines. If I could get my hand on one of those beautiful molds, I would definitely give these a try.

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  9. Never tried my hand at those, it’s a pity! They are really hard to come by, at least home-meade, even here around. Perhaps all the younger people use the molds for decoration only… yours are really nice and your instruction seems quite perfect.

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    • It took my mum and my brother years to perfect them – and then I simply nicked their recipe and began showing off 😉 In southern Germany you can find the molds in cooking equipment or even antiques shops, I think.

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  17. Pingback: Basler Leckerli, a Swiss Gingerbread | Ginger&Bread

  18. Wow – you made Springerle! I had a go at them a couple of years ago. A very late evening in the kitchen, I must have ended up with about 200! Yours look really beautiful – excellent detail on the Springerle!

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