German anise biscuits

    German anise biscuits


    15 people made this

    About this recipe: A traditional biscuit also known as springerle. You need to make these ahead of time, as they need to dry out overnight and mature in flavour for one week. You can of course, enjoy them straight out of the oven.

    Makes: 50 cookies approximately

    • 4 eggs
    • 480g icing sugar
    • 2 teaspoons grated lemon zest
    • 610g plain flour
    • 35g cornflour
    • 1 teaspoon baking powder
    • 4 drops anise extract

    Prep:11hr  ›  Cook:15min  ›  Extra time:7days resting  ›  Ready in:7days11hr15min 

    1. In a large bowl, beat the eggs and sugar until very light and fluffy. Stir in the anise extract and lemon zest. Add the flour, cornflour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.
    2. On a lightly floured surface, roll out the dough to 3 to 5mm thickness. Use a springerle rolling pin or board to make the designs. Cut into 3.75cm rectangles, place onto a baking tray and let them sit out overnight, uncovered, in a cool dry place.
    3. The next morning, preheat the oven to 180 C / Gas 4. Bake the biscuits for 15 to 20 minutes. Do not let the biscuits brown. Allow biscuits to cool and store in an airtight tin for 1 week to blend the flavours.

    Anise extract

    Can be purchased online.

    Springerle rolling pin

    Can be purchased online. Alternatively, roll out the biscuits as normal.

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    Reviews (1)


    Really love this idea for my dairy intolerance grandson thanks 😀 - 04 Mar 2015

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