"In Darmstadt, it's customary to bake anise gingerbread for Christmas. The Grand Duchess loved them very much. Louise Beger brought them for the Grand Duchess every year for Christmas. Later, they began to be baked in the court confectionery, but the Grand Duchess found them less well-made."
A.I. Yakovleva
Anise gingerbread or Baden hooves:
250 g flour, 200 g granulated sugar, 2 eggs, 1 packet of anise, 1 pinch of baking soda quenched with vinegar.
Beat the sugar and eggs for 15 minutes until fluffy. Mix the anise and baking soda with the warmed flour and, adding the egg mixture, knead the dough. Roll the gingerbread into round sticks about the thickness of a finger and 5 cm long. Make 4 slits in the sides, bend them into a horseshoe shape, and place them on a greased baking sheet.
Leave them in the kitchen overnight to dry. Bake for 25 minutes at 140 C (275 F) until the gingerbread takes on the hoove shape.















