Do you have information on the history of Springerle molds?
visit our sister store: https://www.springerlecookiemold.com/about-us
How do you paint Springerle Cookies?
Please refer to our recipe entitled Cookie Painting by clicking the link here.
Do you need a lot of baking experience to make Springerle cookies?
Springerle cookies are about as easy to make as a cut-out sugar cookie. There are only four ingredients: flour, powdered sugar, eggs and a flavoring oil. The dough gets stiff as the flour is added, so we strongly recommend that you have or borrow a powerful stand mixer.
It is possible to make Springerle dough with a hand mixer and a second person to help mix the dough as it becomes stiff. If you choose this method, cut the recipe in half to make the mixing easier and to ensure that the highly beaten eggs don’t come over the top of the beaters of your hand mixer.
Will my Springerle cookies rise in the oven without baking powder or some other leavening ingredient?
Yes, they will rise quite well with the recipe we provide. The key to a good rise is beating the eggs until they are an airy crème (almost like the frothed milk on the top of a latte). The air bubbles trapped in the beaten eggs will expand during baking causing the cookie to rise and form a little “foot” on the bottom of the cookie.
There are other good recipes you can find that use baking powder, baker’s ammonia, ammonium carbonate, potash, or Hartshorn. We’ve tried these recipes and they work well. But they are also more complicated. We offer a successful recipe that is very simple to encourage people to make Springerle.
Do I have to use cake flour?
No, you can use all-purpose flour. Cake flour has less gluten, making the cookie a softer “bite” when it is moist. If you prefer to serve your Springerle cookies dry like a biscotti, then you won’t see any difference between the two flours. (And all-purpose flour is cheaper.)
Can I substitute a self-rising flour or whole wheat flour?
We have not tested these so we do not recommend them.
Should Springerle cookies be hard or soft?
It’s a matter of preference. Most people serve them as a dunking cookie like biscotti but Springerle can be served soft.
Springerle cookies come out of the oven chewy and soft—like a chocolate chip cookie. But because they have only flour, sugar and eggs, they tend to give up their moisture fast, even in an airtight container. That’s good for shelf life—Springerle last for months, but it’s not good if you want a soft cookie.
To keep freshly baked Springerle soft, let them cool and promptly put them in an airtight container with a piece of bread on the top separated from the cookies by a piece of wax paper.
To soften cookies that already are hard, you can put a slice of bread or apple separated by a piece of wax paper in the container with your cookies. Take the apple out after a day. They will be soft in one or two days.
In a pinch, you can restore some moisture to the outside of a dry Springerle cookie by placing a kitchen towel rinsed in very warm water and wrung out over a layer of cookies in a shallow container. Do not let the towel touch the cookies or they will darken. Cover the towel with a layer of plastic wrap and place in a warm place. Let rest for an hour and hour or two. The Springerle will slightly soften on the outside but still have a crunch.
Do not put Springerle cookies in the microwave with a damp towel. The cookies will want to give up moisture rather than accept the “steam” from the towel.
I don’t care for anise (licorice) flavoring. Can I substitute another flavor?
Yes, you can have virtually any flavor of Springerle you like. We offer a variety of flavoring oils on our website: almond, lemon, orange, raspberry, and chocolate-hazelnut Flavoring Product Page. If you are interested in another flavor, please let us know and we can order it for you.
Why do you use flavoring oil and not an extract in your Springerle recipe?Have another question?
The Springerle is a dense cookie and therefore needs a lot of flavor. Flavoring oils are 4-5 times as strong as an extract. Oils are superior to extracts because they do not contain alcohol which tends to overpower the flavor in a Springerle recipe. Said another way, we find that when you use an extract, the alcohol tends to come forward and hit your palate ahead of the flavor.
Oils are more expensive than extracts, but you use far less and they last for years if stored away from sunlight.
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