What is Springerle?

Springerle is a kind of sweet biscuit that is part of traditional German cuisine and is especially common during Christmas. The key identification feature of Springerle is the relief face of the biscuit. This function is created by pressing or rolling the dough mold before the dough is inserted in the oven to bake. The dough is also left to dry between prying and baking for some time. This helps maintain the impression in the body, so it is still clearly visible after baking.

Impressions on the surface of Springerle biscuits are created by a carved roller or metal press, which works similarly to the stamp for ink Reliadsaments. When a rolling pin is used, the wooden cylinder rolls over the dough surface. Although the patterns are carved into a rounded surface, they look perfectly flat and although they are rolled in a suitable way through Springerle dough.

Springerle cookies have been made in Germany and nearby countries for many centuries. In fact, there are historical evidence that indicates that theseCookies could have been in production in the 13th century. Some of the first forms of Springerle found have Christian paintings and symbols. This is one of the reasons why Springerle has been derived from the practice of relief sacramental bread used in religious ceremonies. Although the first forms for these biscuits were often religious in nature, newer forms from the 16th to the 18th century reflect the paintings of family, love and marriage.

defining the flavor of Springerle biscuits is anise. Instead of mixing anise seeds into the dough, the seeds are usually scattered on a baking sheet. The pressed dough is located on the top of the seeds before inserting it in the oven. When they finished baking, APROCES, which are usually done at a relatively low temperature, Springerle biscuits retain their shape and embossed image and are usually quite light colors. It is common for Springerle, which are made mainly with white eggs and white flour, are almost white. The color is lighter only by the fact that these species withThe ears are very often dusted with highly refined powder sugar after they have cooled.