Springerle cookies

Name: Springerle cookies
Yield: 30 cookies
Ingredients: BASIC DOUGH:; 4 eggs; 450 g of icing sugar; 550 g flour; ¼ teaspoon of ammonium bicarbonate; ORANGE FLAVOR:; 1 tablespoon orange juice; 1 teaspoon orange extract or aroma; LAVANDER FLAVOR:; 1 tablespoon water; 1 tablespoon dried lavender flowers; 2 or 3 drops of paste coloring dye (optional)

These cookies are pure love, so pretty that it is a pity to eat them. They have become a fashion in recent years, especially at Christmas. And no wonder, being so precious and rich. The secret to make it, to have one of those exquisite molds and a lot … soooo patience. The rest all normal ingredients and the possibility of adding the flavor that you like, you just have to experiment !!

Had I already told you that I still had time to put some more Christmas recipe? You will not say that I am not compliant 🙂 The truth is that I am aware that perhaps now is not the best time to prepare these cookies, it is a bit late if you want to eat them for Christmas. And because? You will be wondering. Because in addition to needing a lot of hours of drying before baking, they also need about 2 weeks of rest to eat them.

Now, what if you can do is make them and give away them, which is what I’m going to do myself. They are so beautiful that they are a lovely detail as a gift for someone. And if not, then well here’s the recipe and do them year-round coming later. I wanted it to share, because I was very curious to them, besides being German and above all by the technique and molds cookies.

The recipe for the basic dough which you share is original portal where I bought my mold (Yes, at the moment only one, but will fall more hehehe) I leave the link here website is Swiss and the moulds are made there. I do not usually advertise so free, but it is really worth looking at catalogs of molds that they have, I think that there are like hundreds of different models. In addition, I’ve seen have shop in Stuttgart and Basel Christmas markets, this year I have not been able to go, but year coming does not pass!!

The web is also in English, but if someone needs help or is curious about how to buy, I can write or leave a comment and I will be delighted 😉 The two flavors I have chosen are orange and lavender. The original and classic recipe is aniseed, but as anise and I are mortal enemies I have opted for other alternatives. As I said, you can add the aromas that you want or extracts of the flavor that you like, accept everything!

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Springerle cookies

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Serves: 30 cookies

Cooking Time: 50 min. Total: 65 min. + 24h aprox. resting

Ingredients

BASIC DOUGH:
4 eggs
450 g of icing sugar
550 g flour
¼ teaspoon of ammonium bicarbonate
ORANGE FLAVOR:
1 tablespoon orange juice
1 teaspoon orange extract or aroma
LAVANDER FLAVOR:
1 tablespoon water
1 tablespoon dried lavender flowers
2 or 3 drops of paste coloring dye (optional)

Instructions

To start, sieve in two bowls separated the flour and the icing sugar and leave them prepared for more ahead. In a cup dissolve the ammonium bicarbonate in the orange juice or in the water, depending on the flavor you have chosen.

Using an electric mixer with rod attachment, beat eggs at high speed for at least 10 minutes (yes, yes, long). This step is very important so that it has the desired consistency. Eggs should multiply in size and become much whiter.

At that time, without stopping to beat now at medium speed, add the sugar glas tablespoon to tablespoon until you have added it all. Add the ammonium bicarbonate solution now. By the way, the mass smells rather bad at this point and know worse, but it is normal, it is bicarbonate.

Add the orange scent if you make them orange and beat until it is integrated. If lavender bundles, it is time to add the coloring paste and beat until the dough has a homogeneous color. Afterwards, it crushes very well the dried lavender flowers, almost until obtaining only a powder and incorporates it also to the mass.

Change rod attachment by blade or propellers. Continue beating and adding the flour also spoonful to spoonful until it is incorporated.

Make a ball with the dough, cover with film paper and cool in the refrigerator for 1 hour. Remove from the refrigerator and you can start making cookies. This is where you need to be patient. Important the mold and all surfaces that touch the dough have to be very well impregnated with flour. If necessary for the mold use a brush and make sure that flour enters all the holes.

You have to go picking up pieces of dough and making one cookie at a time. The dynamics is, piece of dough, stretch with the roller and press with the mold so that the drawing is marked. Remove the mold and you can cut the cookie using a cutter or a knife.

Next moment of patience. Let the cookies dry, but dry dry eh, if they are not allowed to dry the detail will be completely lost in baking. The drying time depends on the climate where you live, to be sure it is best to wait at least 24 hours before baking. When they are dry you will see clearly, you can touch them without fear and you will see that they are very hard.

Once dried, remove all excess flour with the brush and bake at 140-150 ° for 12 to 15 minutes. Important here too, put a tray over the cookies to cover the heat from the top of the oven and do not brown them. And it respects the temperature of the oven, it has to be rather weak, if you need more time better than not to rise too fast and break.

And the last trace of patience of these cookies is that once taken out of the oven and cold you can not eat !! They are very hard, you will see. They should be stored in a closed container for at least 2 weeks and then softened and eaten.