Springerle (German Christmas Cookies) is a traditional German recipe for a classic biscuit (cookie) flavoured with vanilla and anise seeds that is typically served at Christmas time. The full recipe is presented here and I hope you enjoy this classic German version of: German Christmas Cookies (Springerle).
Sift the flour, baking powder and icing sugar into a bowl. Add the vanilla extract and eggs then stir to combine. Bring the mixture together as a stiff dough then cover the bowl and set aside to stand for about 2 hours.
After this time take out a small scoop of the dough then roll out on a pastry cloth (traditionally this is done with a design roller). Cut into squares and set aside for a short time to dry a little. Transfer to a greased baking tray, sprinkle a few of the aniseeds on top then transfer to an oven pre-heated to 160°C. Bake for about 15 minutes, or until set and golden. Allow to cool on the baking tray for 10 minutes then transfer to a wire rack to cool completely. Store in an air-tight container.
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