I had been looking to do this type of cookie for awhile…not because of the actual cookie but the cookie molds are fantastic! Ok…I know, that’s a little odd but hey, every one has to have a reason why they cook, yes?
This recipe is from Godecookery on line:
The Springerle cookie originated in Swabia & Switzerland by the 14th century; we use our own, original recipe, based directly on the Baseler Springerle receipt, one of the oldest Springerle recipes known to exist today:
Take 1 pound flour and pass it through a fine sieve and place it overnight in the oven hole (to keep it warm). Take a pound of dry sugar and 4 eggs, but big ones, 2 spoons cleaned anise (if you want good ones then roast the anise first). Then 2 tablespoons aged Baseler cherry schnapps (helps to get rid of the egg taste and helps the dough rise). Let the oldest boy mix the sugar eggs and anise. Then the second oldest, then the third, altogether at least 1/2 hour. Then add the schnapps, mix the flour, and knead the dough until it stays together. Roll the dough out, but not too thin, and carefully press, but with enough pressure the mold into it. Afterwards store on flour dusted board for 24 hours, in a warm place. Then bake with low heat. To get them nice and white, before baking, dust some flour on them and then blow it away. If you don’t get feet (a bottom layer) in your springerle, then the boys or the house girl will scold you: “It was badly stirred, or there was a draught in the room.” Springerle without feet are a nuisance.
Source: http://www.springerle.com/springerleE/REZEPT/rez03.html <Feb. 7, 2004>
4 C. Flour 2 C. Sugar 2 tsp ground anise 2 TBS schnapps
Gathering all 5 of the ingredients together was fairly easy.
I did have to change the cherry schnapps for peach. (The peach was on hand)
I combined the flour and sugar first,and then added in the ground anise, mixing well.
Next I made a well in the center of the dry ingredients and added the eggs and the schnapps.
Now the original recipe calls for cherry schnapps as it hides the egg flavor and helps the rising process. I had peach schnapps on hand so used that. I justify the change as the flavor does not matter so much as long as it goes with the anise and covers up the extreme eggyness of the batter.
When mixing the dough together, I found that the dough crumbles a lot for the first few minutes.
Keeping kneading. The dough does eventually incorporate everything though there will be a moment or 4 when there will be a temptation to add in another egg or a touch of milk. Do not do this! Keep on kneading. Everything will blend well turning into this rich, slightly sticky yummy dough.
When the dough ball stage has been reached, turn out on to a well floured surface and roll to about ¼ (or slightly thicker). You want a good thickness as you have to really press the molds down to get a good definition. If the dough is to thin the dough will not be pressed into the mold.
Sprinkle the surface with flour and make sure that under the dough is well floured too. At this point you can either flour your cookie molds or lightly grease them. I lightly floured the dough and lightly greased my molds as there will be some serious presage onto the dough going on.
Press the mold into the dough, so that the carvings will show through. Do not be scared to LEAN into it.
Peal the mold off carefully then using a sharp knife cut out the pressed dough from the main batch of dough.
Place either on a parchment lined cookie sheet or a floured surface to dry.
Once all the cookies have been pressed, cut and set onto a surface, allow to dry for 12-24 hours depending on the humidity then bake the cookies at 325 until dry but not golden. Keep a close eye on the cookies. Do not over cook!
Here is a larger over view. Some of the cookies came out sharper in image then others. Those are the ones I really leaned into while making.
Once cooked, they come out very rich and almost cake like. Yummy! You can freeze the cooked cookies. Unless the cookies are straight from the oven they will be thick and biscotti like. They are excellent dunked in milk, coffee or schnapps.