Tag Archives: springerle

{6} Springerle

I’ve done a few posts recently that involve the magic powder of the kitchen, baker’s ammonia. It’s fun to use as it gives off a blast of ammonia fumes during baking (OK, not fun, but quite dramatic), and produces amazingly light baked goods.

Once I managed to track in down in London (hint – it’s in Scandinavian Kitchen near Great Portland Street), I looked around to see what I could use it in, and quickly came across one of the most fancy biscuits I’ve ever seen, German SpringerleThese are made from an aniseed-flavoured dough, and the biscuits are formed into intricate designs using presses, resulting in some very fancy shapes indeed. They are then left to cure until to surface is dry, and then baked to get the baker’s ammonia going. At this point, the cookies expand dramatically, jumping four to five times in height.

I’m not going to write too much more about Springerle here, as I’ve written all about them in a guest post at All The Live Long Day, so I’ll let you read that at your leisure. It also has some links to where you can get hold of the special biscuit presses that you need to make Springerle as well as some ideas of how to make patterns with things you may have at home if you lack the patience to track down the specialist tools.

However, I will share some of my experiences for making these cookies if the mood should take you. The recipe I used (set out below) is easy to make, and rolling out the dough presents no challenges. However, I found it tricky to get the moulds properly covered in flour to make sure that the imprint was sharp and, eh, the mould was not covered in the dough. A few attempts ended fruitlessly, with me scrubbing the mould out with a toothbrush, then waiting for it to dry before I could have another attempt. So had I wasted my time and money? Well, no. A simple trick solved this problem – it wasn’t necessary to get the flour into the mould, as long as you had a barrier between it and the dough. So I dusted the top of the rolled dough with flour, and voila – perfect impressions of flowers, cocoa pods, houses, harps and abstract designs.


Another tip that makes life easier is to cut the dough into pieces once it has been rolled, and then press with the moulds. When you press down, the dough at the edges gets pressed out slightly, so if you just use one giant piece of rolled dough, you can get some distortions. Use individual pieces – no problems! Then all you need to do is trim the edges, and re-use the scraps to make more cookies.



Once all the cookies has been pressed, they need to sit out for around 24 hours until the surface is dry and they look pale. I tried experimenting with a few different sizes – some very small biscuits (the side of a two pence coin) and some very large ones the sizes of playing cards. Against my expectations, when the Springerle are too small, they warp in the oven and go lop-sided. In contrast, the larger ones puff up evenly. I had expected the larger ones to be prone to cracking, but this proved not to be a problem. So it seems to me that going for large, intricate designs if the way forward.

As you can see below, after baking, the Springerle keep their shape remarkably well. There is a bit if puffing up at the edges, but the designs themselves are almost unchanged. The only thing you need to watch during baking is that they should remain pale. Watch them carefully to make sure that they don’t brown.



Once baked and cooled, I tentatively tried one of my Springerle. I’m happy to report that for all the hard work involved (and let’s be honest, there is a lot of hard work involved in these things), they taste delicious. Light, slightly chewy and aromatic from aniseed. There’s a tiny hint of lemon in there too, just to enhance the aniseed, but not so much as to over-power it. They really make an unusual addition to the festive table.

Springerle are also noted as a biscuit that gets better if left to cure after baking. They should be stored in an airtight tin, but if they seem too dry, just add a piece of apple or a slide of bread to the tin (be careful to check in from time to time – no-one is a fan of mouldy apple…). This seems to be a common trait among biscuits made with baker’s ammonia – they all seem to get better it allowed to sit for a while.

And finally, just in case you are curious about the various patterns that you can find, in addition to the big tray above, I also got hold of this rather jolly pine cone pattern. They were also left to dry for 24 hours, and the baked versions retained the pattern with pin-like sharpness.


To make Springerle (recipe adapted from House on the Hill):

Makes around 50 pieces

• 1/4 teaspoon baker’s ammonia (or baking powder)
• 1 tablespoon water
• 3 eggs
• 300g icing sugar
• 55g unsalted butter, softened
• 1/4 teaspoon salt
• 1 teaspoon aniseed extract(*)
• 450g plain flour
• grated rind of 1/2 lemon

1. Dissolve the baker’s ammonia in the water, and leave to one side.

2. In a large bowl, beat the eggs until pace and fluffy, around 10 minutes. Add the icing sugar in thirds, beating well after each addition, then add the softened butter and beat until combined. Add the baker’s ammonia mixture, the salt, aniseed extract and lemon rind. Mix well.

3. Start to add the flour to the egg mixture. Once the mixer gives up, add the rest of the flour, and use your hands to combine everything until you have a stiff dough.

4. Take portions of the dough and roll out on a well-floured worksurface. Aim for 1/2 cm or 1/4 inch. Sprinkle the top lightly with flour (a tea strainer is the ideal way to sprinkle the flour), then use your press to make the pattern. Trim the edges of the cookies, then transfer to a baking tray lined with greaseproof paper.

5. Leave the cookies to dry, uncovered, for 24 hours.

6. Preheat the oven – at this stage, it’s an art rather than a science, so it’s best to test with one cookie to make sure they don’t burn. The temperature should be 120° to 160°C (255° to 325°F) – the test cookie should puff up from the base. The bottom should be barely coloured, and the top should not be starting to brown. Allow 10-20 minutes, depending on the size of the cookie.

(*) Be careful what you use – my aniseed extract had the strength of aniseed liqueur. If you’ve got something stronger, such as pure oil, you may need less – a lot less!

Worth making? I’m really glad that I finally got the chance to make Springerle. Sure, they are fussy, tricky and take a lot of time, but they taste great and have a wonderful traditional flavour. Worth trying if you’ve got the time, patience and inclination.



Filed under Christmas, Recipe, Sweet Things