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How to Make an Springerle

This shows you the steps for making a fine and beautiful Springerle or anise cookie, as well as how to make the delicious «Chräbeli» from the rest of the dough:

 

  Ingredients:
4-5 eggs, 220g without the shell
500g fine white flour
500g powdered sugar
1 tablespoon of cleaned and slightly roasted anise
if desired, add 1 tablespoon of cherry brandy
 
  Beat the eggs and sugar well and extensively until the mixture turns into an airy crème.
 
  Knead the anise and flour into it and let rest for 10 minutes.
 
  Divide the dough, which is still slightly sticky, into four parts.
 
  Once again lightly dust with flour so that the dough feels like silk and roll it out to a thickness of 8-10 mm, which works best if you use dough sticks.
 
  Now press the very finely dusted Springerle mold evenly into the dough.
 
  Cut out the mold picture with a suitable pastry cutter.
 
  Place the Springerle on a baking tray that has been lined with baking paper. Let them dry for 12-24 hours, depending on size, in an undisturbed place with an even temperature and no draft.
 
  Bake the Springerle at approx. 150-160º C at the very bottom of the oven for about 12-15 minutes. The picture should stay quite white and the bottom should be slightly brown.
 
  Thanks to the firmness that the dough gets through the drying, the lower portion rises when baked and creates the so-called "little feet".
"Anise cookies without little feet are a nuisance" according to a Swiss saying.
"Springerle that don't spring are not Springerle" according to a Swabian saying.
 
  Perfect Springerle are soft on the inside and slightly crisp on the outside. Just like everything else in life, the most important things are:

Time and love!
 

Use the rest of the dough to make the traditional «Chräbeli»

 
  If the dough becomes too dry, it is not longer suitable for molding. Then we use the rest of the dough to bake the traditional Swiss «Chräbeli».

Roll the rest of the dough by hand until it is about 1 metre long and as thick as your finger.
 
  Cut the rolled dough into pieces of about 5 cm each.
 
  Cut into the top in two or three places with a knife and slightly bend.
 
  Place on a greased baking tray and let dry over night.

Bake the «Chräbeli» at approx. 150-160º C at the very bottom of the oven for about 12-15 minutes.
 
  Just like the Springerle, the «Chräbeli» will also have little feet.

The «Chräbeli» should stay white on top and be very lightly browned on the bottom.

Perfect «Chräbeli» are soft on the inside and slightly crisp on the outside. A genuine pleasure!

 

Many thanks to Mr. and Mrs. Aeschimann (Confiseur Aeschimann) for their beautiful contribution to the photo recipe.

 

You can find other recipes with the Springerle molds here.

 
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All rights: - Linus Feller Last change: 25.10.2013