Springerle moulds and spices

Tirggel and Springerle are among the oldest biscuits of the Swiss Christmas season: the dough is pressed with a mould, dried and then baked, so the motif stays clearly visible. In the Tirggel & Anise category you will find over 60 Springerle moulds with motifs from Alpine cows to the Grossmünster, plus spices such as aniseed, gingerbread spice and speculoos spice.

Which moulds do we have?

The moulds differ in size and motif. Most are 55 to 70 mm in diameter and suit classic biscuits. Larger moulds of Ø 98 mm, Ø 105 mm, Ø 140 mm or the Maiensäss at Ø 185 mm make lovely showpieces. There are rectangular moulds too, for example 145 x 81 mm, 155 x 80 mm or the Alpine procession at 200 x 160 mm.

Among the motifs you will find Swiss classics such as Alpine cows, the Matterhorn, edelweiss, an alphorn player, the Swiss coat of arms, the Bernese bear or the Grossmünster. Christmas themes include angels, the Star of Bethlehem, a nativity scene, Father Christmas, candy canes, a snowflake or the Three Kings. There are also motifs for occasions such as "Geburtstag" (birthday), "Vielen Dank" (thank you), "Viel Glück" (good luck) and "Neujahr" (New Year), as well as animals and flowers, from a bee and an owl to a rose and a lotus flower. Related moulds and cutters are also in the Springerle and Tirggel moulds and the Anise & Tirggel cookie moulds.

Spices and flavourings

For the dough we stock aniseed, gingerbread spice (60 g), speculoos spice (45 g and 50 g), a bread spice mix, rose water and orange blossom water (100 ml each). More choice is in Spices & spice mixes.

Tips from our bakery

• Flour the mould: dust the mould lightly with flour and tap off the excess. The dough then releases cleanly.
• Press firmly: roll the dough out evenly, press the mould on firmly and then cut out the biscuits.
• Let them dry: leave the Springerle to dry uncovered before baking, for example overnight. The motif then keeps its outlines in the oven.
• Recipes: try the best aniseed biscuit recipe or the honey gingerbread.

Frequently asked questions

What is the difference between Tirggel and Springerle?

Both are pressed with a carved or shaped mould. Tirggel is a flat honey biscuit from Zurich, Springerle an aniseed biscuit. Our moulds are suitable for pressing Springerle and similar embossed biscuits.

Is there a course on the subject?

Yes, in the Tirggel and speculoos course in our bakery in Adliswil you learn the technique step by step. Current dates are in the course list.

When will my order arrive?

Orders placed before 4 pm are dispatched the same day by A-Post, with delivery usually the next working day. Delivery is free from CHF 100, otherwise it costs CHF 9.