Springerle is a type of biscuit or cookie that has been a cherished part of German baking tradition for centuries. Named after the German word for ‘jump’, these cookies are known for their distinctive embossed designs, which are imprinted using a special rolling pin or mold. Made from a simple dough of eggs, sugar, flour, and leavening agents, the cookies are often flavored with anise and have a unique, slightly hard texture. What I love about Springerle is not just their delightful taste, but the wonderful way they combine baking and artistry. Each cookie is a little piece of edible art with intricate designs that vary from floral motifs to elaborate scenes. They’re a joy to make, especially during Christmas, when it becomes a cherished holiday tradition. In this post, I’m going to share my favourite Springerle recipe, along with some tips and tricks to help you perfect these delicate treats.
Ingredients
- 4 eggs
- 1 tsp. almond extract
- 3/4 tsp. baking soda
- 2 c. sugar
- 4 c. flour
Baking Instructions
- Beat eggs until light.
- Add sugar and beat until mixture is very stiff and light, about 15 minutes at high speed on electric mixer.
- Add extract, flour and soda; mix thoroughly.
- Roll out on lightly floured surface with regular rolling pin to 1/2 to 1/4-inch thickness.
- Roll with springerle rolling pin to 1/4-inch thickness, pressing only once for clear imprint.
- Cut along dividing lines to separate cookies.
Calorie: 110
Total cooking time: 1 hour
Difficulty level: Intermediate
Introduction: Some Eggs-traordinary Cookies
Hello, dear readers! Today, I’d like to share with you my journey into the world of baking Springerle. Yes, you heard it right – Springerle. Oh, don’t worry, it’s not some alien dish from the farthest corners of the universe. It’s a cookie. A simple, sweet, and scrumptious cookie.
Eggs, Sugar, and a Dash of Humor
Our story starts with some eggs. We’ve all seen eggs, right? Perfectly shaped, always ready to mess up your kitchen if you drop them. Well, this time, the eggs were on my side. I cracked them open and – wait for it – not a single piece of shell in the bowl! I was off to a good start.
I then beat the eggs until they were light. You might think, “how hard could it be?” Let’s just say I was halfway through when I started questioning my life choices. But I persevered, and my eggs became lighter than air – or at least, that’s what I tell myself.
Adding the Sweetness
Next up was the sugar. Ah, sugar. The sweet granules that make everything better. I mean, who doesn’t love sugar? I added it to my beaten eggs and let my electric mixer do its magic. Let me tell you, after 15 minutes at high speed, it looked like a cloud. A very stiff, sweet cloud.
Taking It to the Next Level
Then came the almond extract. It’s amazing how just 1 tsp. of this stuff can make all the difference. It’s like the secret weapon in your baking arsenal. And the baking soda? That’s just the little push your mixture needs to rise to greatness.
Flour Power
Flour. The backbone of any baking recipe. The ingredient that holds everything together. It’s also the ingredient that leaves a white trail throughout your kitchen, no matter how careful you are. I added it to my mix and watched as my mixture transformed into a dough.
Rolling, Rolling, Rolling
Now, here’s where things got interesting. I had to roll out the dough on a lightly floured surface. I mean, how hard could it be? Well, let’s just say I quickly learned that rolling dough is not my strong suit. It took a few tries, a lot of laughter, and a fair amount of flour on my face, but I finally managed to get it right.
The Springerle Touch
The final step was to use my springerle rolling pin to press an imprint onto the dough. This part was actually pretty cool. It was like I was giving each cookie its own unique little stamp. But let me tell you, cutting along those dividing lines? That’s a whole other story. It’s a good thing these cookies don’t need to be perfect because mine definitely had their own unique shape!
Conclusion: The Sweet Taste of Success
And there you have it, folks. My journey into the world of Springerle baking. It was filled with laughter, a lot of mess, and a few mishaps. But in the end, I was left with a batch of delicious cookies. And let me tell you, they were well worth the effort.
So, my friends, don’t be afraid to try something new in the kitchen. You never know, you might just discover your new favorite recipe. And even if you don’t, you’ll definitely have a good laugh along the way.
