Is it possible to make a quick springerle cookie while still keeping the pretty image intact? The answer is YES!, and I have a nice little recipe that takes less than 60 minutes. Whoa! I just blew my own mind.
While this isn't a traditional springerle recipe, it is a nice golden buttery cookie that is tasty and smart on time. They turned out pretty decent and we were happy with the results. We ate these up pretty quickly and shared some with our neighbors, very soon they were all gone.
looks good, now add the sugar and mix
it will roll up on itself into a ball when ready
add the egg and flavoring then mix until blended well
add the milk and mix
add a generous pinch of salt to the flour
add the flour to the creamed ingredients and blend
at a certain point i do the rest by hand (with clean hands of course)
Knead the dough until it comes together well, a minute or two. Wrap in saran wrap and chill the dough in refrigerator for 30 minutes or more.
Notice this shape for quick chilling and easy rolling later.
After chilled, divide dough in half for rolling, put other half back in fridge (super important: you must keep the dough cold for the best impressions from the springerle molds.) Turn on your oven. Preheating is very important.
flour surface and rolling pin and roll dough, not too thin, thicker is better
flour the springerle cookie mold generously and use a pastry brush to scrub out (gently) the flour. Important! Flour the mold before each pressing.
This is the gorgeous 3 Rosettes Springerle mold by House on the Hill. click the image for more information
Press straight down. I was taking the picture but what you would normally see is my left hand flat and my right hand on top of that one and pressing firmly straight down. It takes some strength.
before lifting off, take a sneak peak to see if you are satisfied with how deep the springerle impressions are. More pressing is needed here for what i wanted
a second press and it looks good. You can use cutters or a small rolling wheel pastry/pasta cutter for the shape. Flour them first. Lift out gently with a spatula and place on a cookie sheet lined with baking parchment paper.
Tip: in-between rolling the second half of the dough, always keep the baking sheet of cookies in the fridge to maintain the designs on the cold dough before baking.
Here is a second way of using the springerle molds for great, deep design impressions. I want these cookies to look gooood.
Roll a ball of dough a little larger than the springerle design on the mold
place it on the cookie mold and have some fun squashing it
nice and flat, while still being thick
ok, this part is a little fussy with this springerle technique. Go around the edges of the cookie using your fingertips while gently lifting to create a lip. Then carefully take the cookie off the House on the Hill mold.
Here's a nice one
and another, this works great.
The final plate of cookies, minus one or two. They look and taste really good and all in under 60 minutes. That includes it all prep, bake and cleaning time. Although the designs baked out a tiny bit, I'm still pretty impressed with how they turned out. What do you think?
The bottoms came out a wonderful golden brown.
The thickness difference of the two styles in pressing. The thicker one is the ball technique and the thinner was with the rolling pin. Both came out just fine with the exact same baking time, same baking sheet but the thinner ones were crispier.
Creative art form in baking. These really are little works of art in my opinion.
After, you have made a batch of these quick springerle cookies, I hope you have a little fun tweaking the flavors a bit.
For Orange:
use orange juice instead of the milk
add 1 Tbsp zest
For Almond:
add 2 ounces almond paste and remove 1/4 cup flour
Tip: flavoring oils always, always taste better than extracts.
Come back often for some fun new ideas. Let me know if you have a particular interest you would like me to blog about. I really cannot thank my customers enough. I love springerle and springerle baker's so much, they really have the warmest hearts and the best smelling kitchens.
With much appreciation,
Shannon
Looks yummy, I’m going to try this recipe over the weekend. Thanks.
I also use the method of a ball of dough flattened into the image on a mold or board. Then, I turn the mold over and they plop out perfectly, with a perfect image every time. You can also cut any image in any way or shape you want without messing up the others.
I love Springerle so much and, still, right now, I have no time for it. I am so glad someone worked up a great shortcut to these fabulous cookies. These are lovely and this, short, easy recipe just may be a “life-saver” for me!
Thank you, Shannon.