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!