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.
Can be purchased online.
Can be purchased online. Alternatively, roll out the biscuits as normal.
Really love this idea for my dairy intolerance grandson thanks 😀 - 04 Mar 2015
Thank you Judy! This cookie is a Christmas tradition in our family. I love this recipe it's so easy and the cookies are yummy. Though I wasn't sure about letting the cookies sit in a tin for a week. So I tried them many ways: straight out of the oven (Good), after being stored two days (Very Good) and stored 4 or 5 days (Excellent). We love the wonderful yet subtle taste of lemon. There is no wonder why this recipe has lasted 100 years. **The only drawback was I couldn't find anise oil at the time I was baking so I substituted 1 1/2 tsps. of anise extract. It suited our tastes perfectly.** - 15 Mar 2005 (Review from Allrecipes US | Canada)
I have been looking to find this recipe for years. My mom used this for sending to relatives during World War II and the korean war. The only difference is she used anise seeds with it all. - 17 Sep 2003 (Review from Allrecipes US | Canada)