Springerle
Springerle ( in Switzerland Aniseed biscuits or Springerli - called in Franconia eggs sugar) is a traditional festive Production from anise Eierschaumteig. It was baked, each with matching motifs both on religious holidays (Easter, Pentecost and Christmas) as well as to family celebrations (weddings, baptism). They belong to the image as speculoos biscuits. Springerle are in southern Germany, known parts of Austria, Switzerland, Alsace and Hungary. ( In Lorraine recipes for so-called " Pain d' anice " contains the same ingredients and preparation information, but it no longer model can be used. ) The name of the South German diminutive of Springer, comes either from a popular motif, a rider ( Springer ) or, what is much more likely from popping up ( rise ) in baking. When baking the dough grows to twice its height, forms at the bottom of a "foot".
Preparation
From eggs, powdered sugar, flour and a little hartshorn as blowing agents and unground roasted anise a dough is prepared, which is made cold for several hours before it is rolled into a dough sheet of about 0.5 cm. On the rolled dough to be a Model pressed to form the motif cookies. The Springerle are cut and dry about 24 hours before baking. The image is fixed at this time and does not change more during baking.
Springerle are slightly moistened just before baking on its underside so that the Hirschhornsalz can act, and placed on the greased with butter and sprinkled anise cookie sheet. Thanks to the furnace heat the dough grow rapidly to about twice the height, thus forming the so-called feet out. Only after prolonged storage of two to three weeks in a humid environment, the cookies are crumbly and so enjoyable. Up for consumption, storage in a tin is recommended along with a snappy, not too aromatic, apple.
Historical
When exactly the Springerle were invented, is unknown. At least since the Middle Ages, there are model made of stone, metal, ceramic or wood to provide cakes with pictures. Your starting point took over the development in the Church's host bakery. The first Springerle motifs were ecclesiastical origin. There were presented Bible stories or Christian symbols. Christmas and Easter motives were very popular.
In the 17th and 18th centuries put more and more by worldly motives. It started with heraldic motifs. The themes of happiness, love and fertility were strongly represented in the 17th and 19th centuries. Fashionably dressed ladies, magnificently decorated riders, coaches love, fertility and love symbols have been preserved in ancient modeling. According to the motives of the Springerle for engagement, wedding and were given away as a promotional gift.
The Model
The usual material for wood model is pear wood. It is hard, fragmented hard and his hair does not straighten up when it gets wet. Thus even the finest engravings are visible on the cookies. The model stinging long time belonged to the craft of pastry chefs or bakers sugar. Model belong to the folk art and are rarely signed. Today's model are usually produced using milling or poured into wooden art.
Exhibitions
Since a few years, an exhibition with the theme Springerle place between November and the New Year at the Museum in Schlossle in Freiberg am Neckar instead. In the Alsatian village of La Petite Pierre, there is a Springerle Museum. In the city of Strasburg, Pennsylvania ( USA), there is a " Springerle -house" ( a small café ) with a model collection.