The Springerle are aniseed biscuits that are traditionally served in the Swabian-Alemannic region at Christmas time. But it is also baked on other church holidays, such as Easter and Pentecost, or for baptisms and weddings. The Springerle belong to the picture pastries and are usually formed with the help of wooden moulds, which are carved from fruit trees. It probably got its name from the fact that one of the moulds' favorite motifs was a jumping horse rider and the fact that the dough jumps up a little after the drying phase in the oven and forms so-called small feet. These Springerle are a recipe of my mother and she baked these special biscuits for our family every Christmas.
4 eggs
400 grams of icing sugar
2 tablespoons of vanilla sugar
500 grams of flour
1 untreated lemon, zest
2 tips of a knife of salts of hartshorn (Ammonium carbonate)
50 grams of additional flour for kneading and dusting the moulds
Some butter
2-4 tablespoons of anise seeds
Optional baking paper
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