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Traditional Springerle
Reviews:
December 25, 2008

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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