Springerle Cookies Recipe

August 24, 2017 2 Comments

I have been wanting to try out one of our Springerle moulds ever since they first landed in our store but I must admit that I was a little put off by the long process. However once I gave it a try the actual active time in making these cookies wasn't too bad. It's just the air drying that took a while and our kitchen and living room resembled a biscuit bake house for a day.

I chose our deer in forest mould for my first attempt and that decision was not hard at all. I adore this beautiful mould design and didn't need any excuse to add this to my baking collection.

Deer In Forest Springerle Cookies

I used the Classic Springerle Cookie recipe from Springerle Joy as my starting point and followed their method exactly. I have halved the recipe (just about) and converted to metric below. With the recipe halved I made 60 cookies that were 6.5cm wide.

Ingredients
5 large eggs
460G Icing Sugar
Flavoring options (choose one edible flavoring oil from the following)

1 tsp. anis oil -or-
1 tsp. almond oil -or-
2 tsp. any fruit flavoring oil (orange, lemon, raspberry)

500G Plain Flour
Baking paper to line cookie sheets.

Method
Beat the eggs well until the mixture turns very light and airy. This took about 7 minutes in my stand mixer with wire whisk attachment. With mixer on low, add the icing sugar by ½ cups until all sugar is incorporated and mixture is fluffy. Add the flavoring oil while mixer is on low speed.

Switch to the beater or flat paddle attachment. Gradually beat in ¾ of the flour on low speed. Knead in the last quarter of the flour by hand or use the bread hook attachment. Do not over mix. Let the dough rest for 30 minutes to two hours covered on the dough surface with plastic wrap. This is an important step - the dough will seem very wet before resting and the flour does absorb a lot of the moisture during resting.

Note: In low humidity conditions, do not knead in all the flour. Reserve about half a cup. Let the dough rest 30 minutes to two hours. During that time, the flour in the dough will continue to absorb the liquid. You may find that you don’t need to add the reserved flour.

Divide the Springerle dough, which still will be sticky, into four parts. Cover the bowl with a damp towel to keep the dough parts moist. Take out one piece and knead in just enough flour so that it is slightly sticky. Roll out on a well floured surface so that it is 8mm thick. Lightly dust the rolled dough with flour so that the dough feels like silk. Dust your Springerle mould with flour using a pastry brush. Now press the very finely dusted mould evenly into the dough until the mold cavity is filled, and remove. Cut out the moulded dough with a suitable cookie cutter, pastry wheel or a knife and place on a baking sheet that has been lined with baking paper.
Springerle Cookie In Progess
After a drying period of 8-12 hours at room temperature (this preserves the detail in the cookies produced by the mould during baking), bake the Springerle one baking sheet at a time at approximately 150ºC on the very bottom rack of the oven. Very small cookies can be done in 6-8 minutes at 150°C while larger cookies may take 12-20 minutes and are best baked at 140°C. Cookies are done when the bottoms are a light golden brown. When baking these cookies for the first time, bake just a few on the first baking sheet and check often to see how long your cookies take to finish.
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