"Nearly famous since 2001"
It has been a pleasure to talk with so many people from around the world these past several years about the method and recipes they use to bake Springerle, folks from as far away as Switzerland, Germany, France and Canada. There have also been numerous folks from across the USA that have written in. I want to thank those that have sent samples of their cookies and have shared their recipes and stories with us all. It is interesting to see the variations of Springerle from different parts of this country as well as parts of Germany. All of the cookies that I have received were very tasty. It is interesting to note that no two bakers have sent the exact same cookie. The look and textures of the cookies have all been different, a sign of true home baking. Some had "feet" and some did not yet all were Springerle. Its kinda like grits, some folks use butter and water to make theirs while others use butter and cream to make theirs. Yet they're both still grits.
I have been researching all aspects of Springerle for quite some time now. Springerle are such a rich and interesting culinary item with over 400+ years of existence and one that seems to bind families together. Recipes and molds passed from generation to generation and some still in yearly use to this day. One of the most unusual and amusing recipes was one from several hundred years ago. In describing the directions for making Springerle, the baker says to have the eldest son mix the dough until he is tired then have the second eldest mix the dough until he is tired, then have the next son in line mix the dough until he is tired. With that having been said, I believe that Springerle dough at one time was mixed for quite a while. Following are a couple recipe variations - I hope you have fun and enjoy them! If you are making Springerle for the first time, please read over the recipe you will be using once or twice first. This way you will know sorta what to expect and not leave anything out.
As other recipes are sent in I will try to post them as soon as possible. If you have a recipe that is different and you think others would like to see it, send it on in.
Contact: Ken Hamilton