This is a blockbuster mold that would be beautiful as a gift cookie or as a cake topper in fondant or marzipan.
This antique cookie mold reproduction is made of a food-safe resin that is unbreakable and waterproof. It comes with metal eyelet hanger attached at the top for display on a wall. In addition to making cookies, you can make ornaments using this mold (we recommend non-toxic modeling materials such as Paperclay or Delight).
Recommended dough thickness: 13-15 mm using our Dough Thickness Guides.
Recommended cutter: 16036
- Because this is a big cookie, you want to be over the mold while pressing downward. This is best accomplished if your dough is on a kitchen table which is lower than a counter.
- We suggest you roll the dough out on a piece of parchment paper so that you can transfer the finished cookie to a cookie sheet easily.
- Before rolling out the dough, be sure you have plenty of flour underneath the dough so it slides. After you have rolled out the dough, check that the dough still slides. If it doesn't, slip in more flour underneath. You want to be sure that the cookie doesn't stick to your rolling surface when you mold it. This is a big cookie and you don't want to distort it after molding because your dough is stuck!
- Brush lots of flour on the surface of your dough and on your mold.
- Press the mold down slowly but firmly onto the dough. Press on all sides/edges of the mold so that the mold cavities are full. This is especially important on the border of the mold where the leaf trim is carved very deep.
- Remove the mold. Inspect your impression. If it is light/ indistinct in some areas, note where those areas are on the mold and remind yourself to press more firmly in those zones. Then ball up your dough impression and try it again.
Even the very experienced bakers at Springerle Joy often have to try several times before they get an impression that they're happy with. You have to learn how that particular large mold behaves. Be patient with yourself. You'll get it!
- Before cutting the border, cut away most of the excess dough around the cookie to give yourself elbow room.
- Then loosen the cookie from the surface and make sure it slides with flour underneath.(Remember what we said in Step 3!!)
- Cut the cookie with cutter 16036. If you don't have this cutter, you can use our zig-zag cutter 10004 and follow the cutting directions for the Noah's Ark cookie mold.
- Transfer your cookie to a cookie sheet. You may want to slip a sheet of parchment paper underneath the cookie to transfer it to the cookie sheet.
- Bake at 270 degree F for about 40 minutes. All you want to do is bake it through and that is best accomplished at this low temperature for a long period of time. It will not get much of a foot--it is too big for that. But you will get a great cookie that will wow everyone.
- Remove from the oven. Let it cool on the cookie sheet undisturbed for at least one hour. Do not attempt to move the cookie until it is stone cold, or you might break it!
- For extra strengthening, you might want to let it air dry for a few hours more before removing it from the parchment paper. Peel away the parchment paper carefully. There may be a little sticking. Just go at it slowly and you'll remove the paper.
- Enjoy your work of art!