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Weinachtsgeback (Christmas biscuits) – Springerle

A cake stand with 7 Springerle biscuits with Christmas table decorations in the backgroundIn my family, Springerle are the adults favourite Christmas biscuits whereas the children don’t care for them too much.  Along with Vanillekipferl, Springerle are one of my absolute favourites – I am an adult after all!

They are probably the most difficult to make, which is why I left them until last and didn’t actually bake them until the morning of the 24th – just in time for the evenings festivities.

This recipe is my Oma’s but with my great aunt’s one alteration.  Oma’s Springerle would get quite hard after a few days and you could almost lose a tooth!  My aunt’s version remained much softer and the secret was icing sugar and not standard sugar….

I couldn’t find aniseed in the supermarkets here in the UK, so I bought some online.  When the package arrived, it contained 10 boxes of aniseed – I obviously didn’t read the description, just clicked buy as I was excited I found some.  So if you live in the UK and are too finding it difficult to buy aniseed, send me a mail at and I’ll send you one of the extra boxes I received for free!


  • 375 gr icing sugar (confectioner’s sugar)
  • 3 eggs
  • 185 gr plain flour
  • 115 gr self-raising flour
  • 1 teaspoon vanilla essence
  • lemon rind from half a lemon
  • aniseed

Special equipment

You will also need Springerle molds or rolling-pin.  I personally bought mine from the Stuttgart Weinachtsmarkt (German Christmas markets).  However, you can buy these online.


Using an electric mixer (preferably stand alone if you can), beat the eggs and sugar for about 25 minutes.  The mixture needs to be very creamy and the sugar needs to be completely dissolved.

Add the flours, vanilla essence and lemon rind to this mixture and very gently fold.  You don’t want to stir too much.  Then chill this mixture in the refrigerator for 4 hours.

On a floured surface (preferably a board as you will need to cut on this surface), roll out the dough with a regular rolling-pin until the dough is about 2 cm (3/4 inch) thick.

Cover the molds or Springerle rolling-pin in flour.  Then shake off the excess.  Press the molds or roll the Springerle rolling-pin into the dough to leave imprints.  Then using a butter knife, cut out the biscuits.

On a baking tray, grease with butter and scatter the aniseed over the tray.  Then place the biscuits on the tray, well spaced apart.  Leave in a cold oven or cool pantry overnight.

Preheat the oven to 150 C / 300 F and bake for 18 – 22 minutes.  Allow to cool in the baking tray for 10 minutes and then gently move to a cooling rack.  Store the Springerle in an airtight container.

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