Springerle are classic German Christmas cookies with anise. Springerle are coming from the South of Germany, from Swabia, and they are not round, they are always having a rectangle shape. You need special forms or molds to make them but they can be purchased online. See the link at the bottom of this page. If you use a rolling pin don't buy the cheapest one as the ornaments are not always great.
Springerle Rolling Pin
By using a rolling pin you would roll out the dough with a regular rolling pin, then dust the flattened dough with flour, gently roll the picture rolling pin over it and then remove any excess flour with a clean baking brush.
- If you are using a mold place a little bit of the dough into the mold then roll over it with a small regular rolling pin.
- Remove it carefully from the mold.
- Place them on a baking tray that is layered with baking paper and sprinkled with anise seeds.
- Every Springerle should have 4-5 anise seeds on the bottom.
- Important: Before you use the molds dust them every time you make a new Springerle with flour! Otherwise there will be dough remaining in the carvings and this is ruining the designs.
- Don't use too much flour other wise the Springerle become dry.
(fpr 40-50 cookies depending on size)
500 g powdered sugar
625 g flour
1 point of a knife baking powder or Hirschhornsalz
1 tbsp anise seeds
flour for the forms
Baking Instructions Springerle
- Beat eggs and sugar until foamy.
- Add flour and baking powder or "Hirschhorn" salt, and anise. Knead to a dough, roll it, knead again, then let it rest for 1 hours at room temperature.
- Roll dough 1cm thick and make Springerle by using molds or rolling pin to make the cookies - see Tips above.
- Wax the baking trays with organic bee wax or layer with baking paper.
- Keep Springerle for 24 hours in a cool room, so the egg yolk can settle and the egg white will raise in the dough.
- Pre-heat oven to 300 F and bake for about 12 min. Don't bake them longer otherwise they become hard and dry.
- The surface should always stay light and never get brown.
- When they are done they are soft.
Keep them in a big cookie jar and place a moist kitchen cloth over the top so they won't dry out. Enjoy them with coffee or tea and traditionally dip them!