Springerle Cookies Recipe
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.
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. 
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.
Thank you Springerle Joy for such detailed instructions in your recipe making it easy for me to create these beautiful biscuits.
Happy baking
- Lisa x
The Healthier Cookie Substitutes That Are Still Delicious
The health food market has grown a lot in recent years and there’s now more healthy food on the shelves than ever before. This is great news for those trying to lead a more balanced lifestyle. If you want to start eating more healthily but you’re worried that you might have to cut out your favourite snacks, don’t fret, we’ve got you covered. Here are a few changes you can make to your cookie recipe that will help keep you fit and healthy.
Chocolate swap
If you’re one of the billions of people who love chocolate in their cookies then the idea of taking it out may seem ludicrous, and we understand how you feel. But there are a few alternatives that can make your cookies healthier, while still satisfying your sweet tooth.
If you enjoy a touch of sweetness then try swapping out chocolate chips for some kind of fruit. There are plenty of different options to choose from so try experimenting with different fruits until you find one you like. Diced strawberries, cherries, banana chunks or raisins are all great tasting alternatives to chocolate. If you don’t want to ditch the chocolate then using brands with a higher cocoa content is a much healthier way to go. Cut them out into fun shapes to reflect their new content using our fun food themed cookie cutters.
Better butter
Trying to cut the amount of fat in your recipe is a great way to make healthier cookies. Butter is the main culprit when it comes to your cookie’s fat content, so try reducing the amount you use. Also try using healthier alternatives such as low-fat peanut butter or almond butter. Mashed banana and other fruit purees also make healthier and sweeter butter substitutes.
Flour power
There isn’t any escaping the need for flour when you’re making cookies for most recipes, but there are ways you can improve the recipe’s health benefits by changing the type of flour you use. Wholemeal flour will give your cookies a healthy kick, while adding a wholesome taste and richer colour.
Healthy additions
Adding healthy ingredients to your recipe will add new dimensions to your cookies. Vitamin and mineral powders can help give your immune system a boost, and healthy oats will add a new level of taste and texture.
Less is more
The key to eating healthily is to maintain a balanced diet while staying active, so there’s no reason you can’t treat yourself every once in a while. Try making your cookies slightly smaller than you normally would, or reduce the amount you make in each batch so you can still enjoy your favourite treat without overdoing it.
The Best Sweet Treat Recipes For Pets
If you have any pets at home then you probably know the feeling of baking a fresh batch of cookies or cakes and then having to wrestle away your four legged friend as they try to gobble them up. Unfortunately most dessert recipes are not animal friendly because of their high sugar or chocolate content. It seems unfair for your animal friends to miss out on your delicious baked treats, so here are a few recipes that are sure to keep them satisfied.
Peanut butter and pumpkin cookies
This delicious blend of creamy peanut butter and sweet pumpkin will make a healthy snack for dogs.
Ingredients:
- 2 ½ cups of wholemeal flour
- 2 eggs
- ½ cup of minced pumpkin
- 2 tablespoons of peanut butter
- ½ teaspoon of ground cinnamon
- ½ teaspoon of salt
Put all of the ingredients in a bowl and mix together, adding water to create a dough that’s stiff and dry. Roll out the dough and cut it into pieces using our paw print cookie cutter or mini bone cookie cutter, then place them into the oven at 180 degrees celcius until they’re hard.
Fish and coconut crunchies
Anyone who has a cat will know how picky those four legged felines can be, but these delicious treats are sure to have them purring for more.
Ingredients:
- 1 can of drained tuna
- 1 cup of coconut flour (or wholemeal flour)
- 1 tablespoon of dried catnip
- 1 egg
- 1 tablespoon of olive oil
- 1-2 tablespoons of water
Combine the ingredients in a food processor, or with a whisk in a bowl. Make sure to mix it evenly into a dough that is slightly sticky. Roll chunks of the dough into small croutons and bake on a tray for 10-15 minutes at 350 degrees F (175 degrees C) until dry and crunchy.
Bird lollies
A lot of pet treat recipes focus mainly on cats and dogs, which means that other animals are usually overlooked. This is a recipe for bird lovers to keep their avian friends chirping with joy.
Ingredients
- 3 cups of water
- 2 packets of gelatine
- 1 cup of mixed berries
- 1 cup of bird seed
Bring your water to the boil and then stir the gelatine powder in until it has dissolved. Stir occasionally as the mixture cools down and thickens. Add the rest of the ingredients and keep stirring to spread the berries and seed evenly. Separate the mixture into moulds of your choice and leave to set. If you want to keep your winged friends cool then simply pop the lollies in the freezer.
Top Baking Trends For 2017
The baking industry is always changing, with new styles and techniques being discovered all the time. Thanks to the internet and sites like Facebook, home bakers can now easily share their new culinary innovations with the world. It can be hard to keep up with the latest trends when so many new ideas are being shared every day. We’ve put together our guide to this year’s baking trends so you can stay ahead of the game and make sure your tasty treats are turning heads.
Stuffed croissants
In the last couple of years stuffed donuts have been very popular, with chefs all over the world filling their sugared treats with all sorts of different fillings. This year, bakers will be putting a French twist on the concept with stuffed croissants. A number of cafés in America have already started filling these buttery delights with all sorts of sweet and savoury goodness. Fruit mousse and buttercream are good examples of two sweet fillings you could try for your own creations, but don’t expect the traditional French treats to keep their iconic crescent shape after you’ve stuffed them full of hidden delights.
Unicorns
These mystical horn-wielding creatures have taken the baking scene by storm this year. The magical multi-coloured style has been used in almost every type of recipe and dish you can think of from unicorn cakes and milkshakes to unicorn sugar bark and even unicorn toast. The trend has been seen all over social media, with bakers posting videos of their mythical creations. Unicorn-themed treats have become so popular that even the coffee chain Starbucks jumped on the band wagon by releasing a limited edition Unicorn Frappuccino.
Dark treats
From rainbows to rain clouds, this new baking trend is all about keeping it dark. If you’re not a fan of the flowery unicorn theme then don’t worry, a lot of people are moving away from pinks and purples and are starting to use blacks and greys for moodier, monochromatic bakes. This winter, expect your Instagram stream to feature culinary creations that make bold statements with dark colours. Charcoal food colouring will help transform your cakes, cookies and ice cream into dark bakes and plates that are sure to get plenty of likes.
Eco-friendly
The world is become a lot more conscious of where its food comes from with provenance joining locality and seasonality as culinary buzzwords. This year, expect more people in the food and baking industries to start creating recipes that use ethically sourced ingredients. If you want to help local farmers while also reducing your carbon footprint and staying current with culinary trends, try using ingredients that are sourced locally and ethically in your bakes.
Not Just For Cookies: 10 Ways To Use Your Cutters
One of a cookie makers’ most important tools is their cutter. There are thousands of different shapes and sizes that let you create unique and fun-shaped treats. You may be surprised to find out that the simple cookie cutter can be used for a whole variety of other purposes. Here are some of these unique and quirky ways that you can get more use out of your cutters.
Candles
If you have deep cookie cutters then you can use them as moulds to create some fun-shaped candles. Simply melt down some wax and pour it into the cutter mould, being sure to seal the bottom so it doesn’t leak. Add a piece of string for the wick and you’ll have a quirky new candle to light up the room.
Ornaments
Another way to use cookie cutters as moulds is by using clay or resin to create personalised ornaments or gift tags. Some holiday-themed cutters would be perfect for making Christmas tree decorations.
Pumpkin carving
Halloween fans can use their cutters to help make their jack-o'-lanterns. Instead of trying to use a knife, press your cutter of choice into the pumpkin to make different shaped eyes.
Ice lollies
Create some fun and refreshing treats by using your cookie cutters as moulds for ice lollies.
Picture toast
For a fun breakfast you can gently press your cookie cutters into bread before you toast it. Once the bread has browned off, you'll be left with picture toast.
Fruit shapes
Cut fruit such as melon and apple into different shapes with your cutters. This can add a more exciting element to fruit salads.
Cupcakes
If you like to make cupcakes then try using mini cutters to make cute cupcake toppers from fondant or even top your cupcakes with mini cookies.
Fried egg
Make the perfect fried egg by putting your metal cutter in the frying pan and pouring the egg into it. This will put a fun twist on your breakfast.
Bird feeder
Nature lovers, use your cookie cutters to make your garden more wildlife-friendly. Use a healthy portion of bird seed mixed with gelatine to create different shaped bird feeders.
Jewellery
Get creative by cutting a slit into your metal cookie cutters to make bracelets. Smooth off the edges and stretch them into shape to create unique fashion accessories.
For a bit more inspiration check out our blog on how to turn cookies into a homemade gift they'll love.
How To Turn Your Cookies Into A Homemade Gift They’ll Love
There’s nothing better than baking a fresh batch of cookies and watching the joy on people’s faces as they bite into them. Homemade cookies are a perfect way to say thank you, sorry, good luck, goodbye, or pretty much anything. If you want to create a truly original and meaningful gift for a friend or loved one, here are some ways that you can turn a batch of cookies into a gift that anyone would love.
The flavour
The most important thing about baking cookies, especially if you plan to give them as a gift, is to get the taste perfect. What makes a perfect cookie is something that could be talked about until the end of time, but in this case the important thing is to make cookies that you know the person will enjoy. If you don’t already know, then try to find out what their favourite type of cookie is, the more specific the better. For example if you find out they love white chocolate chip cookies then you can start experimenting with different types of chocolate to create the best recipe.
Personalisation
To really make your baked gift special you can personalise it to suit to the person you’re giving it to. Add personal messages onto the cookies with icing sugar to create a gift that they will know was made especially for them. Put letters on each cookie that spell out a word or message when placed in the right order or emboss the letters into the cookie, this would make a fun personalised gift for a friend or colleague. Using printed sugar paper with the person’s face on is a fun way of personalising the cookies. Try cutting them in a shape that the person will adore, such as horses for a horse lover.
Presentation
How you package your cookies will depend on the person that you’re gifting them to, so it’s a good idea to think about what kind of style you think they’ll like. If you’re giving them to an older relative then perhaps a hand-crafted box with a simple piece of twine around it would be a good choice. If you’re giving them to a couple then you could bake a big batch and put them in a large mason jar with a ribbon around the top for a simple rustic look. There are many different presentations you could go for, but remember to keep it personal and think about who the gift is for, and you’re sure to make someone very happy.
How To Embrace This Season’s Trends With Your Bakes
As winter sets in the weather gets colder there’ll be a whole new set of trends hitting the fashion and homeware markets. People all over Australia will be looking to see how they can keep up with the latest fashions. If you want to see how you can use some of these winter trends in your cookie and cake designs, then keep reading for some tips on how to add new life to your delicious sweet treats.
It’s time to update your collection of colourings this season. This winter will be the season of deep colours like military green and ruby red. The winter months will see the introduction of more bold colours in the fashion industry and also the homeware market. Single colour sweaters will be making a comeback this season, as will bold coloured bed sheets and craft ware.
If you want your dessert designs to match this style then it’s time to get out the icing sugar and use bold colours with block shapes. Layered cakes with solid colours for each section will make a bold statement this season. Geometric shapes with strong solid colours will help create really unique cookies that are sure to turn some heads at your next social event. Add an extra visual impact by choosing one of our new cookie cutter shapes to help make your bold hues stand out.
Romantic frills are big in the fashion world this season, which is great news for you creative bakers out there. Icing ribbons will make a great impression if you’re trying to show off your cake design skills. The addition of carefully placed frills around the edge of a single-colour cake will add a simplistic touch of class.
Your cookies and baked goods will also benefit from simplistic decorations such as hand-drawn frills, to create a contemporary rustic style. Decorative extras can also add a bold statement to your cakes and cookies. Using deep colours and ribbons around your simplistic cake design is a great way to add an easy, eye-catching twist.
Simplistic and bold are the two main themes to keep in mind this season if you’re trying to stay on trend with your baking. Cake designs should use basic shapes with solid colours that stand out. There is room for decoration though, in the form of ribbons and frills that can be used sparingly around the edges of cakes and cookies. The contrast of intricate icing sugar patterns against bold solid shapes will bring your culinary creations to life this winter. Browse our range of cookie cutters to make your winter experiments effortlessly stylish, whatever the style of bake.
