Thank you so much for this terrific recipe. I'm Australian, and I had never heard of any biscuits ( cookies ) like these, especially with the anise seeds, and the length of time between cutting out and baking.
Leaving them in a tin overnight made them chewy, rather than very hard as they were when they first came out of the oven.
I cut them out with a diamond shape cutter, but may have to invest in a proper springerle mould for next time. We don't have these in Australia, but thank God for the Internet!
I especially liked the fact that they are so different from most other cookies, because of the anise seeds, and the fact that they are not as sweet as most cookies.
I followed the recipe exactly, and they were perfect - everyone loved them, and I'll definitely be making these again.
Thanks so much,
Jan from Geelong, Australia
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Thank you so much for this terrific recipe. I'm Australian, and I had never heard of any...