1 - Dust springerle boards with powdered sugar.
2 - The dough has been divided into several portions. Roll out one portion of CHILLED DOUGH to a thickness of at least 1/4 inch on a lightly floured pastry cloth or board.
3- Press down firmly enough to make clear, deep impressions of the springerle designs; carefully lift off mold. (Alternative: roll dough on surface of mold and invert mold).
4 - For the first several moldings, repeat dusting molds each time cookies are molded.
5 - Cut cookies apart with a floured knife or pastry wheel.
6 - Lift each cookie carefully to a lightly floured cookie sheets. Cover sheet of cookies with a towel; let stand 8 hrs. or overnight to air dry.
7 - Brush excess flour from cookies. Rub bottom of each cookie with a finger dipped in water. Transfer cookies to large cookie sheets greased or sprayed (and sprinkled with anise seed - if desired). Place cookies about 1 inch apart.
8 - Bake in a slow oven (300 degrees*) for 15-20 minutes, or until set but not browned. Cool on wire racks. Store in tightly covered containers for at least a week to mellow. You may wish to store them for a longer time in the freezer.
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* Ovens vary. Reduce heat if your test cookies "tilt" or "overpuff." Use lower oven temperature for very small cookies and slightly higher temperature for larger cookies.
Hand Carved Picture-Cookie Molds
Instructions for Molding Springerle Cookies
and Preventing Sticking, Common Mistakes
Hand Carved Picture-Cookie Molds
Instructions for Molding Springerle Cookies
and Preventing Sticking, Common Mistakes
HOBI Cookie Molds
This page was last updated: October 21, 2021
INSTRUCTIONS: SPRINGERLE COOKIES
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Most Common MISTAKES in Making SPRINGERLE:
1/ Not letting the cookies dry long enough resulting in less distinct impressions. The cookies will taste fine , but will not be as pretty.
2/ Rolling the dough too thickly, resulting in a cookie that rises too much and overpuffs the imprinted design.
3/ Rolling the dough too thinly, resultijng in a springerle that is very hard.
4/ Overbaking the cookies until they are rocks. Smaller cookies should be baked at a lower temperature.
SPRINGERLE
pronounced as
"SCHPRING-girl-eh"
First known recipe published in German cookbook in 1688.
1 - Dust the mold heavily with powdered sugar before the first use; dust lightly before each additional molding.
2 - Lightly dust surface of dough before impressing it with the mold. A "duster" (a spoon full of powdered sugar tied in a piece of cheesecloth) is handy!!
3 - Flour hands and subdivide entire recipe of dough into kneaded balls of the approximate size, which you will need to roll or press into the mold cavity. Coat each ball with a dusting of flour. Return most of the dough to the refrigerator to keep it chilled.
4 - Keep dough cold, work close to the refrigerator.
5 - If dough has stuck in a mold, remove it with a toothpick and/or moistened brush.
Never use a knife in an attempt to clean a wooden mold.
6 - Place the mold in the freezer prior to use.
7 - Avoid shaping dough when humidity is high.
8 - You may need to use more or less flour in the recipe
