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My favorite variety of Christmas cookie, and a big part of my German heritage and my memories of childhood.
I managed to get them baked and had 2 biscuit tins full. One tin is almost finished because they are so delicious that we keep eating them. These Anise flavoured cookies, made here with a wooden cookie board with pictures, are my all time favourites! They are usually baked for Christmas.
The middle cookie is of "Max and Moritz" after a German Fairy Tale about two bad boys who get into all sorts of scrapes until their untimely demise in a mill. I have the books about them in both German and English and the story was my favourite as a child and often their escapades were featured in large Department store windows. The book was written by Wilhelm Busch in a rhyme format. It has been translated into many other languages.
I have found a few places to buy these baked cookies in Bakeries in Eastern USA, like Pennsylvania, where many persons of German heritage live. As I could not go to US for Christmas, I was able to send my son a batch of them from one of those bakeries, along with his other favourites, chocolate chip ones.
I make these German cookies every year. Once they are formed—using wooden molds, some inherited from my mother—they sit overnight before baking.
Success! Today's Springerle baking went well, and most of the impressions on the cookies were clear.
SPRINGERLE mit der Holzmodel gemacht
Der Erklärbär sagt:: Springerle
sind in Süddeutschland, Teilen von Österreich, der Schweiz und Ungarn bekannt.
Der Name, der süddeutsche Diminutiv von Springer, kommt entweder von einem beliebten Motiv, einem Reiter (Springer) oder, was sehr viel wahrscheinlicher ist,
vom Aufspringen (Aufgehen) beim Backen.
Grosse hohle Formen (Muster) sind dann gerne mit Luft gefüllt und knacken so schön beim aufbeissen. Der Rest vom Springerle Gebäck is ordentlich hart geworden. So sind sie lange haltbar.
Rechtzeitig backen, denn sie brauchen 3- 4 Wochen trockene Liegezeit in der Blechdose.
Beim Backen wächst der Teig auf die doppelte Höhe, dabei bildet sich am unteren Rand ein „Fuß“.
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.en
define: "Springerle"
is a type of german biscuit (cookie) with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before baking.
This preserves the detail of the surface pattern.
They are most commonly seen during the Christmas season.
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-.fr
définissez:
Le Springerle
est un biscuit du Bade-Wurtemberg, en Allemagne, avec un dessin en relief.
Les Springerle sont traditionnellement blancs et parfumés à l’anis. Leur nom signifie «petits chevaliers» en allemand, et leur origine peut remonter au XIVe siècle.
source: (effi adapted)
Some of my own made from scratch Christmas 2016 baking and repeated for New Year 2017. Most went to family & friends.
L to R: Merengues, Hazelnut Macaroons, Cinnamon Stars,
Jam-filled Shortbreads ('Spitzbuben'), 'Springerle' (made with Anise seeds) & more Merengues.
From left to right...butter mold, springerle cookie rolling pin,
a rolling pin for producing maultashen (usually a vegetable filled ravioli), noodle rolling pin, and the old standby for pie crusts.
Displayed at Pommer-Gentner House, Deutschheim State Historic Site, Hermann, Missouri.
The best Christmas Cookies ever! Made usually in Germany and I got them through Etsy again from Germany but late this year. Still they came, as well as a few in a gift package a few days ago. I used to make my own, if you check back amongst. my photos you will see them, but t hey are a lot of work and this time I purchased them. They are almost all gone because they are so delicious.
NB: Surprise of Surprises! Today I got 2 more smaller boxes and 1 larger box again, for free, from Germany, of these same cookies. How very kind of them and I will be able to share some with my twin sister who is still in hospital and a German friend we both worked with who lives close by and helps out in driving us if we have to go somewhere! She is a very kind friend!
One of my favourite cookies are the old Springerles. It literally takes days to bake them as the dough needs to rest at least a night in the fridge and the molded cookies have to dry on a baking plate sprinkled with anise for another day. Usually I use old fashioned molds with wreath, vintage animals and such motives.
This year I used the caps of my Chanel perfume bottles. Delicious beauties...
These cookies are going to be baked in the morning. I made them earlier tonight but they have to dry out a bit. They are my favourite all time cookies, usually eaten at Christmas time, but I was not able to get the main ingredient that make them special - Anise Seeds. So here we are in mid January 2022 and only now going to be able to enjoy them. I did have a few of these cookies sent to me by ETSY from IRELAND but they too came late, after Christmas and we ate the last one tonight. I have made these special German cookies since I helped my Mom around age 10, but this lot was a real problem and I never had this happen before. I think many factors influence them, Sea Level, flour (it was old) and heat in the kitchen which was hot. We will see but they will be good no matter what. So in the Morning they will get baked at a low temperature for about 10-15 minutes. Mmmm we can't wait to dig into these specialties.
Beautiful and delicious little cakes for one person. With a small buttercream swirl and a rolled fondant decoration made with a springerle mould. I just used the centre of the mould. I used dust and alcohol to paint the cherries.
I got these from ETSY In Ireland and I think it was the last one we had last night. I was able to order them from a German baker in Pennsylvania, USA for my son and he got them in time for Christmas and said they were great. Next year I may try to get them for myself instead of making them as they are a lot of work! But oh so good and yummy! They always have little pictures imprinted on them, either from a form or a rolling pin made specially for this. I bought my form in Germany many years ago and take it to the US when I bake them for the whole family there. They seem to be a favourite with everyone.
Mini cupcakes decorated with rolled fondant. The decoration is made with a springerle mould (the lucky knot), and a finishing touch with a little flower.
Just a few of the cookies baked for the Christmas Holidays for family members. All baking is from scratch with fresh ingredients, done by me. Many are merengue type, with nuts, most are German. The brown ones are my first try at making twice baked (chocolate nut) BISCOTTI! Everyone liked these too!
L to R: Coconut Macaroons, Chocolate Biscotti, Jam Filled German Shortbreads ('Spitzbuben'), Cream Cheese Jam Shortbreads, German 'Springerle' (made with Anise),
Front Left & Right German Hazelnut Macaroons and in Middle very yummy Swiss Meringues! The gold decorative plate cost a $1.25!
Cupcake with a buttercream swirl and a rolled fondant decoration made with a heart shaped springerle mould.
Amazing idea from the December 2006 issue of Country Living Magazine, taking rubber stamps to cookie dough, and then painting the impression by dipping the brush into lemon extract, then luster dust (used for cake decorating). I can see this as a clay also, and shellaced, then strung on a garland. I absolutely love this idea.
I love it so much that I took this magazine to my favorite stamping store to share it with the employees. I then turned to a customer to show her--look, look how cool! She stared at me like I was loose from the mental ward, then without saying a word, turned and continued shopping. Alrighty then.
We set the Springerle out overnight before baking them. The seeds on the parchment—and underneath each cookie— are anise, and lend a trace of their flavor to the finished cookie.
Double cookies filled with buttercream and rolled trough some sprinkles. Cookies are made with a starwheel springerle mould.
Snowdrop cupcakes from rolled fondant. The print is made with a springerle mould and the flowers are handpainted.
Mini cupcakes decorated with a buttercream swirl and a rolled fondant decoration made with a springerle grape mould.