German Springerle Recipe
German Christmas Cookies
A Schwäbische Springerle recipe.
Springerle are normally baked a few weeks before Christmas as they need to be stored for 2-3 weeks in order that they soften.
My father-in-law broke a tooth once after having eaten one that was far too hard! They were of course, bought from the bakers.
If you would like to try baking the traditional Springerle then you will need to buy the special wooden moulds. There are various online companies that sell Springerle moulds. If possible, try to buy a nice variety of different shapes and forms.
Also make sure that you have a very good mixer or strong hands!
German Cookies For Christmas
500g icing sugar (powdered sugar)
grated rind from 1 lemon
(you can also use different flavourings, 1/2 tsp of aniseed, almond, or orange etc.
For my Springerle recipe, you will also need a baking tray, butter or margarine and flour for dusting.
First grease one or two baking trays and dust lightly with flour.
Cream the icing sugar, beaten eggs and flour together until soft and light.Use a hand mixer if possible for best results. Gradually add the grated lemon rind and sieved flour, mixing well after each addition.
Finally knead the dough thoroughly and roll out small portions to about 1cm thick.
Lightly dust the wooden moulds with flour. Lightly dust the surface of the dough with flour to prevent sticking.
Press the cookie mould into the dough and cut out with a sharp knife. Remove any remaining flour on the dough with a brush. Place the Springerle on a baking sheet and leave to dry at room temperature for 24 hours.
Preheat the oven to 120 degrees C. Cover the Springerle with baking paper and bake in the middle of the oven for 30 minutes.Do not open the oven door for the first 20 minutes of baking time.
The top of the Springerle should remain white, but the underneath may slightly brown. Store the Springerle in a cool place for 2-3 weeks to allow to soften slightly.
Enjoy my German Christmas cookie recipe.
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