German anise biscuits

    7 days 11 hours 15 min

    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.

    15 people made this

    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 in English (12)


    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)