Traditional hand-moulded springerle biscuits

These finely detailed biscuits are rolled and then imprinted using traditional moulds. A Bavarian tradition going back centuries, Laura makes them in a variety of traditional moulds and flavours, including the original aniseed that is so popular in Germany, Austria and Scandinavia. 

[Food made and photographed by Laura Donohue, Cottage Garden Cookery]

These finely detailed biscuits are rolled and then imprinted using traditional moulds. A Bavarian tradition going back centuries, Laura makes them in a variety of traditional moulds and flavours, including the original aniseed that is so popular in Germany, Austria and Scandinavia.

[Food made and photographed by Laura Donohue, Cottage Garden Cookery]

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