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1
Cream softened butter with caster sugar in stand mixer on medium speed for 5 minutes until pale and fluffy; beat in eggs one at a time, fully incorporating between additions.
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2
Fold in crushed anise seeds; sift flour, baking powder, and salt together; fold gently into creamed mixture in three additions, using minimal mixing; add milk and fold just until cohesive dough forms (do not overmix).
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3
Knead dough gently by hand on floured surface 2-3 times until smooth; wrap in cling film and chill at least 1 hour until firm enough to press.
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4
Preheat oven to 160°C; roll chilled dough between parchment paper to 5mm thickness; remove top layer of parchment.
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5
Press traditional carved wooden Springerle mould firmly onto dough, then lift away slowly to reveal imprint; cut out individual cookies along mould lines using sharp knife or small cutter; transfer to parchment-lined baking sheets.
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6
Rest pressed cookies uncovered at room temperature for 8-24 hours (this allows surface to dry and helps produce characteristic cracked finish and slight rise during baking).
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7
Bake at 160°C for 12 minutes until bottoms are pale golden but tops remain white/pale with visible cracks; cool on baking sheets for 5 minutes, then transfer to racks to cool completely.
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8
Store in airtight container with slice of bread or apple for 2-3 weeks to soften; traditionally prepared during Advent season in Swabia and served at Christmas markets.
