What are Springerle?

Springerle - a traditional pastry
Springerle are a popular picture pastry, especially in southern Germany at Advent and Christmas time, with historical roots that go far back into the Middle Ages and were once baked for a wide variety of occasions and customs. Often the beautiful and pure white pastry was delivered as a valuable gift or "offering".

A valuable gift
Springerle & ModelThis also explains the diverse images and symbolic motifs that are depicted on the Springerle. Thus, each era puts a cultural-historical stamp on the pastry and the model engravers or bakers talk about the image with the connoisseur of the Springerle.
Due to the high-priced ingredients, the Springerle was reserved in the Middle Ages only for very distinguished and rich families, especially the nobility and high church dignitaries. It was not until the industrial mass production of sugar from the middle of the 19th century that it became cheaper and could be bought and processed by a wider section of the population.

Origin in the Swabian-Alemannic area
The pastry has its origin in the Swabian-Alemannic area and can be found under different names in the respective regions. The Springerle are called among other things "Franconian Springerle", "egg sugar", "egg marzipan", "Änisguezli" and "Änisbrötli". In the French Alsace, the Springerle is common and known under the term "pain d'anis".

Egg marzipan & Änisbrötli
These expressive names indicate that the dough is based on an egg-sugar mixture (similar to a biscuit) and is pressed and formed into small, finely carved models like real marzipan.
The image motif should not only be well molded on the raw dough, but also well preserved or even better during baking. The drying process of the dough blanks serves this purpose. Depending on the size of the jumper, drying can take up to 24 hours.
Pre-drying prevents the formation of cracks in the surface and the surface remains sharp and smooth. During the baking process, the Springerle "jumps" up and forms the famous "Füßle" or "Stölleli".
The more beautiful and sharper the image and the more uniform the "Füßle", the higher the esteem in which the bakers are held.

So where does the name "Springerle" come from?
Malicious tongues claim that the Springerle jump from the Gutzle plate at night - and no one knows where. Hence the name Springerle.
This reasoning is understandable, but according to prevailing opinion, the name Springerle comes from the baking process and the jumping up when forming the little feet.

Anise: Remedies, history and customs
Anise makes you happy! The ancient Egyptians already knew this and Hildegard von Bingen has also emphasized more than once: "Anise delights the soul".
Besides the manifold pictures and motifs on the Springerle, the flavor carrier "anise" also has a great cultural-historical significance in addition to its healing properties.

Anise as a spice and medicinal plant
Anise is an ancient spice and medicinal plant that has accompanied man for many millennia. Anise was sacrificed to the gods and is a component of many festive dishes.
Anise originated in the southeastern Mediterranean region and in Asia. It was only through monks and nuns that the spice found its way behind monastery walls into Central Europe.
As a medicinal plant, anise is used primarily as a cough suppressant due to its expectorant effect. In addition, it helps against cramps and flatulence and has an antibacterial effect.
This explains, among other things, why the Springerle is baked and eaten mainly in the winter time. Springerle is a nice and tasty way to give children a medicinal product for coughs.
Likewise, due to the digestive and stomach-calming properties of anise, a Springerle is a welcome relief for a tortured stomach after the festive feast.
The anise is everywhere attributed an "aphrodisiac" effect. Thus, in autumn and winter, women prepared food and drinks containing aniseed for their husbands, so that the tired man would perk up again after his work in the fields was done. To what extent there is a connection to the numerous Springerle motifs for weddings, love hearts and fertility symbols has not yet been researched.
There would be numerous other properties attributed to the anise and one can fill whole books. The fact that aniseed is mainly enjoyed in autumn and winter is probably due to the introductory quote from Hildegard von Bingen: "Aniseed delights the soul". Thus, the Springerle has certainly helped over some depression in the dark season.

Ingredients for Springerle
Springerle are baked only from high quality 630 spelt flour, best purified anise, fine powdered sugar and eggs.
Contrary to many existing recipes, no alcoholic substances or baking aids are added to the dough.