Every few years I attempt a batch of Springerle cookies. I think they came out really well this time, though I’m pretty sure the anise seeds and extract I have are too old, as the flavoring isn’t very strong.
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What is the layer under the biscuit?
It’s the part of the biscuit that puffed up during baking, they call it the “foot” or “jumper”. Because the biscuits are left unbaked to dry overnight, the tops get hard to retain the impression from the mold (see Wikipedia page for the special rolling pin used to make the impressions) and the bottom puffs up like that: [Springerle - Wikipedia https://share.google/bcarMIBDFgXTmURW6](Springerle - Wikipedia https://share.google/bcarMIBDFgXTmURW6)
Great job! These aren’t easy to make.
