German Springerle Biscuits

German Springerle Biscuits

Save this recipe

31 people made this

About this recipe: This is an old German recipe for aniseed flavoured biscuits which belonged to my mother-in-law. I've been baking these for the years at Christmas! Nice if you can find a springerle rolling pin in antique or specialty shops, otherwise just use a normal rolling pin and cut to your own shapes.

Rosemarie Magee

Makes: 60 

  • 4 eggs
  • 30g butter
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 400g caster sugar
  • 500g plain flour
  • 4 tablespoons aniseed seeds

Prep:45min  ›  Cook:15min  ›  Extra time:8hr drying  ›  Ready in:9hr 

  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 thickness. Then roll again with springerle roller to make designs. Cut at border. Sprinkle aniseeds 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 degrees C.
  6. Cool completely. Store in tight container. The longer they sit, the more anise flavour comes through.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate