I discovered a few more tricks that are helping me cope with the challenges of summer Springerle baking, so I’ll share them here with all of you:
- Make the dough, place it in a tightly sealed plastic bag and then refrigerate it overnight and up to 2 days before forming the cookies.
- When you place the cookies on a surface to dry, give them plenty of spacing, at least 2 inches of air space around each cookie.
- Let the cookies dry longer than 24 hours. Try 36 or 48 hours for larger cookies.
- Dry the cookies on a cookie sheet lined with flour sack tea towels, which will absorb more moisture than parchment paper and then move the dried cookies to a cookie sheet for baking.
I hope these tips will help you!
Connie
{ 8 comments… read them below or add one }
Thanks for the updated tips. I really just wanted to comment on how beautiful the new Christmas molds are. They are quite beautiful and I can’t wait to acquire them.
One suggestion for your website – it would be helpful if you had a category for “new” molds. That way, customers can quickly go to that area to see what’s new to your site. It would make buying easier.
Thanks for your wonderful blog tips and website.
What about using a food dehydrator to help dry the cookies? I just ordered one — some of the ladies at the decorated cookie forum are using them to dry their icing more quickly.
This is one that they have used:
http://www.amazon.com/gp/product/B0090WOCM6/ref=oh_details_o00_s00_i02
I have a question about the drying. Do you mean that the raw cookie dough (containing raw eggs) sits on a counter, for example, while drying? or do they go into the fridge? Thanks in advance.
Yes, they need to dry at room temperature uncovered. You are concerned about salmonella in eggs, which is killed at 165degrees F.
connie
See the blog entry about using a dehydrator.
Thanks, Connie
my dough is just not coming together. it crumbles apart (I’m not using your recipe because I just found you). I don’t know if it’s the cold dry SoCal weather or what. But this is the third time springerle has defeated me. I’m going to try putting the dough in the fridge for a couple of days and see if that makes a difference…
It is so hard to know since I do not have your recipe, but it seems likely that you put in too much flour or perhaps the eggs were a smaller size that your recipe called for? If you have put the dough in the fridge you might try beating an egg and kneading in a little beaten egg at a time, or maybe teaspoons of milk. It is hard to know the amount to tell you because I do not know how large the batch is.
I see that you say this is the third time that Springerle has defeated you; it is time for you to try a new recipe. My mother lives in Southern CA and has no trouble making the Springerle at all. You are trying for the third time, so it is clear that you are persistent and want to make Springerle. Try my recipe, which can easily be halved for a trail run.
happy Holiday Wishes!
Connie
I just cut my cookies, and they are drying, I don’t know if I have a problem yet. Saw this summer tips, and was wondering should I be using them, I live in south Fla.
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