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Recipes and Tips for using our Springerle molds

Springerle or Eierzucker are special kinds of cookies, that have been popular in Europe for centuries. They are also known under some other names.
Many if our molds can also be used to make a real Swiss speciality - "Tirggel" - a cookie which is prepared with honey.
Craft work is another big field where our molds are finding many users.

We also carry the famous cook books from Olli Leeb. Two recipes have been taken from one of her books.

Recipe for Springerle from Olli Leeb
4 eggs
1 lb sugar
1 tablespoon vanilla sugar
1/2 teaspoon salt of hart's horn
dash of Kirsch
1 lb flour
Mix the eggs, sugar, and vanilla sugar until foamy; one hour by hand will make the cookies come out best, or use an electric mixer at low speed, beating until the mixture is almost white and thickly foamy. Dissolve the hart's horn in the Kirsch and mix into the luke-warm, sifted flour, add the egg mixture and knead all into a firm dough. Pack the dough into a moist cloth and let rest one hour. Roll out small portions of the dough 1/5 inch thick, finely sift some cornstarch on the rounds, smoothing them with the ball of your hand.
Press a mold onto the dough, cut off the edges (or use a small cutting wheel), lay the molded cookies on a buttered and floured baking sheet and let them dry 24 hours in a warm room.
First bake a test Springerle in the center of a 370°F oven for 1/2 hour. The surface should remain white, and the Springerle should have slightly yellow "feet". If the test Springerle does not expand while baking, wet bottom of the others as this is an indication that the dough is too dry.

Springerle recipe from our German partner
4 to 5 eggs
500 g (16 ounces) icing sugar
1 tablespoon of anise powder (slightly roasted)
500 g (16 ounces) white flour-1
Beat eggs with icing sugar with an electric mixer until it is a fluffy cream. Add the flower and the anise and knead it. Allow to rest for 10 minutes. Divide dough in four portions and roll each portion out to approximately 1 cm (3/8") thick.
To ensure that the dough feels like silk powder each side slightly with flower. Also dust some flour on the molds. Now press the molds into the dough and cut them out. You can use a pastry wheel, a cookie cutter or for round molds a glass.
Place the molds carefully on a baking sheet which is covered with aluminum foil.
Proceed to use up the remaining dough. If it is too dry wet your hands.
Allow the cookies to dry for 24 hours.
Preheat your oven to 160°C (320°F) and place the baking sheet on the lower rack. Bake for 10 to 12 minutes.
Remark: Please check because I had to bake them for a longer time)

Springerle recipe from my friend Ken Hamilton

Ken was one of our first customers and he is very dedicated to share his love to Springerle with other people. He is selling some of the best Springerle I have ever tasted and he gave me the permission to show his recipe on our site. Please visit also his web site at:
The Springerle Baker
or better and place an order. You will be surprised about the quality of the impressions and the taste!

1/2 teaspoon baker's ammonia (Hartshorn)
2 tablespoons milk or water
6 large eggs, room temperature
6 cups sifted powdered sugar
1/2 cup unsalted butter, softened but not melted
1/2 teaspoon salt
1/2 teaspoon flavor of your choice
8 cups sifted cake flour
Options: grated rind of orange or lemon (enhances flavor of the traditional anise or the citrus flavors)
more flour as needed

Dissolve hartshorn in milk and set aside. Beat eggs till thick and lemon-colored (10-20 minutes). Slowly beat in the powdered sugar, then the softened butter. Add the hartshorn and milk, salt, preferred flavoring, and grated rind of lemon or orange, if desired. Gradually beat in as much flour as you can with the mixer, then stir in the remainder of the 2 lbs. of flour to make stiff dough. Turn onto floured surface and knead in enough flour to make a good print without sticking. Follow general directions for imprinting and drying cookies. Bake on baker's parchment-lined cookie sheets at 225° to 300° till barely golden on the bottom, 10-15 minutes or more, depending on size of cookie. Store in airtight containers or in zipper bags in the freezer. They keep for months, and improve with age. Yield 3 to 12 dozen.

Springerle cookies made by Ken:

Ken ordered a cookie mold from Dukasi. He send me a picture of one of his firsts cookies he made with it. Check the left picture of the Santa.
Above is a cookie where he used an antique mold.


Try adding various flavors such as almond, lemon, orange, vanilla, chocolate, espresso, spice or any combination to dough.

Tirggel recipe (many thanks to the "SWR")

Tirggel are considered to be a typical Swiss speciality mainly made in Zurich. They are known since the 15 th. Century.
Sweet cakes, using honey and flour date back to ancient times. The ingredients were considered to be gifts of the gods and the baked goods were used for cult ceremonies. It is assumed that the Romans brought the idea of honey cakes across the Alps when they conquered large parts of Europe.

800 g (26 ounces) honey
30 g (1 ounce) ginger
30 g (1 ounce) cinnamon
5 g (0.16 ounces) powdered gloves
5 g (0.16 ounces) powdered nutmeg
1 dash Jamaica pepper or allspice
2 table spoon rose water (I could not get this and just left it away)
approximately 800 g (26 ounces) flour
peanut oil
Combine honey and spices in a bowl. Heat bowl with mixture in hot water. Add flour and stir until dough does not stick any longer to bowl. Remove bowl from hot water bath and knead dough thoroughly. Divide dough in four portions and roll each out until it is approximately 1/16" thick (2 mm). Cut dough in pieces a little bit larger than the molds you want to use.
Note: Because the Tirggel are very thin you only can use molds which do not have deep carved motives.
Brush mold slightly with peanut oil and place the dough on top of the carved side of the mold.
Place clean plastic foil on top of the dough and use a clean felt paint brush to roll the dough into the mold. It may be necessary to use your fingers on places where the mold is deeper. Remove dough from mold and trim it to size and place the Tirggel carefully on a slightly oiled baking sheet.
For backing Tirggel normally a special oven is required which provides a temperature of 600°C (1112°F). We used the grill on "high" from our gas stove and placed the baking sheet in the most upper position. It took about 60 seconds of backing time. Please test with samples first!
They looked almost the same as the originals from Switzerland.
Place hot Tirggel on a flat surface and store them in a container after they have cooled down.
The original Swiss Tirggel came individually wrapped in clear plastic foil.

Original Swiss Tirggel

One of our homemade Tirggel

Speculaas recipe (many thanks to Olli Leeb)

Speculaas is the name for the world famous Dutch cinnamon butter cookies with almonds and some special spices.

9 ounces softened butter
9 ounces brown sugar
2 whole eggs
5 1/2 ounces almonds (unblanched and ground)
2 tablespoon cinnamon
1/2 teaspoon of each: cloves. ginger,cardamom, mace, salt
1 tablespoon cacao
1 tablespoon of grated rind of an unsprayed lemon
1 lb + 2 ounces flour
thinly sliced almonds
Speculaas made by Olli Leeb, you will find more recipes in her famous book

Stir softened butter with sugar and eggs until creamy. Add ground almonds and spices.
Add flower and beat until well mixed. Let dough rest in a cool place at least for one hour.
Roll out about 1/8" thick. Dust with some sifted cornstarch.
Spread by rubbing slightly and press dough into Speculaas molds. Cut off excess dough directly from molds with a thin wire or a thin knife.
Remove Speculaas from mold and place the figures on a well buttered cookie sheet or non-sticking parchment, sprinkled with thinly shaved almonds. Chill briefly. Brush with milk and bake on center rack at 350°F until crisp. Will stay fresh for weeks in a tin container.

If you have a not published recipe, we gladly will add it with your name to this site.