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So what is Springerle?
Traditionally it is a white anise-flavored cookie that has an embossed
design. It is made by pressing a wooden mold onto rolled dough and allowing the
impression to dry before cooking. It originally came from Baden-Württemberg,
Germany.
- Springerle must dry overnight. Then when placed in the oven, only
the top of the cookie expands.
- Dampen the bottom of each cookie with a little sugar water before placing
cookies in an airtight container to age.
- The aging is very important for this cookie. The more the cookie
ages, the more flavorful the cookie will become.
- Springerle bakers suggest that the shape of the cookie varies, depending
on the consistency of the dough, whether it is stiff or soft, and what kind
of leavening is used. German bakers used Baker's
ammonia
or potash.
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