Springerle
Sign in to saveSpringerle () is a type of South German biscuit or cookie with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before baking. This preserves the detail of the surface pattern. While historical molds show that springerle were baked for religious holidays and secular occasions throughout the year, they are now most commonly associated with the Christmas season.
Key facts
- Food.name
- Springerle
- Food.name_lang
- de
- Food.name_italics
- true
- Food.image
- Springerle with typical foot swabian Fuessle.jpg
- Food.caption
- Baked springerle, showing typical "foot"
- Food.country
- Germany
- Food.national_cuisine
- Swabia, Bavaria, Bohemia, Switzerland, Austria, Alsace
- Food.type
- Cookie
- Food.main_ingredient
- Flour, sugar, egg, anise
via Wikipedia infobox
Article
5 sectionsContents
- Baking process
- Molds
- See also
- References
- External links
Springerle () is a type of South German biscuit or cookie with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before baking. This preserves the detail of the surface pattern. While historical molds show that springerle were baked for religious holidays and secular occasions throughout the year, they are now most commonly associated with the Christmas season.
They are called anis-brödle in the Swabian dialect, and Anisbrötli (anise bun) in Switzerland. The name springerle, used in southern Germany, translates literally as "little jumper" or "little knight", but its exact origin is unknown. It may refer the popular motif of a jumping horse in the mold, or just to the rising or "springing up" of the dough as it bakes.