Dough guides are a must-have tool in every serious Swiss kitchen. They are used in making noodles, cookies, and any rolled pastry.
We love them for rolling out springerle dough. With them you can control the:
- Thickness of your dough in a snap. No matter how uneven your rolling pressure might be, the dough thickness will be uniform. When you have uniformly thick cookies, they bake evenly in the oven and look great on your cookie plate.
- Length and width of your dough. This means you can minimize scraps and re-rolling. For example, if you have 2" diameter round molds, you can set up your guides about 2.5" apart and roll a long strip of dough. Then you can press your cookies out side-by-side, cut them, and have only 1/2" of scrap in the lengthwise direction.
You can stack combinations of the 3, 5 and 10 mm guides to obtain 8, 13, 15 and 18 mm thick dough. Most of your cookies will be rolled to the 5, 8 and 10 mm thicknesses. However, if you ever decide to use one of our large molds (8" in diameter and up), you will need to have 15 mm or 18 mm thick dough in order to give your cookie sufficient strength.
We highly recommend you invest in a set of these guides.--Yes, even before you buy your next mold! They will make your cookie-making go much more smoothly, whether you are a beginner or a veteran springerle cookie baker.
Made out of European beech wood they are 350 mm (14 inches) long and 20 mm (3/4 inch) wide.
To clean: Lay them flat and dry scrape off any dried-on dough with your bench scraper . Then wipe them with a damp paper towel followed by a dry one. Air dry. Avoid immersing them in water--they can warp if you do that.
Humble Note from Patrice: When I first saw them in Switzerland, I thought, "They look like training wheels for a rolling pin. I've made thousands of cookies. Why would I need them?" Ahem... After trying them for one minute, I was a convert. Now, I always use them.