by connie on June 29, 2009
It’s summer and you want to bake springerle for your niece’s wedding? You need a little Christmas in July? You live in a tropical climate all year?
Then you will love this great idea for Springerle from Vicky Shoup! Vicky lives in a midwest area that has hot sticky summers, but has solved the drying problem that makes the summer making of Springerle so very tricky. I have advised bakers in the past to turn their air conditioners down to 60 degrees and turn on the dehumidifier. This works, but uses lots of power! Vicky dries the formed springerle in her Excalibur dehydrator for several hours at the lowest setting. (She uses a longer time for larger cookies;she makes time adjustments for both size and thickness.) The cookies should be placed on a solid sheet, not a rack. The front cover of the dehydrator needs to be ajar to allow air circulation and to keep the temperature lower. Check cookies often to make sure they are not too warm. If they get too warm, turn off the dehydrator and open its door. She checks the drying cookies after several hours and insures that a “crust ” has dried on the top and that there is still an area of moist dough in the center of the bottom surface. If the cookies get too dry on the bottom, you can brush a small amount of water on the bottom of the cookies before baking. Thus, the pattern is set and she is able to bake the cookies on the same day, even in the most humid conditions.
This is a great idea and I am anxious to try this technique. This is a bonus for you Florida bakers who have gotten so frustrated that you are unable to successfully make Springerle.
Thank you Vicky!!
by connie on September 29, 2008
Lorna, I am in southern California celebrating the birth of my second grandson. What an exciting, busy and wonderful event! Things are a little more settled down here than they were a few days ago. So to your question regarding “mushroom springerle.” [click to continue...]
by connie on September 25, 2008
This entry was prompted by the comment from Terri. Thanks, Terri, for bringing up this important question. Historically, Springerle cookies would not have been made until after the first hard freeze. Why? Simply because a hard freeze zaps the humidity out of the air and the cookies will keep better when the air temperature is cooler. [click to continue...]
by connie on September 12, 2008
The absolutely most beautiful springerles will be created using single presses, but of course, creating each cookie individually will take more time. The other option is to use a multiple press or a rolling pin which will emboss many cookies with one pressing. [click to continue...]
by connie on September 3, 2008
by connie on August 25, 2008
This is a piece of infromation that might be useful……anise oil will MELT your plastic measuring spoons, so be sure to use metal measuring spoons! And yes, I speak from experience! I really prefer oils over flavorings for springerle, as they have a much cleaner taste. The oils are also much more intense, so you need far less oil than flavoring.
by connie on August 21, 2008
Yes, it’s the ingredient that stumps you. Hartshorn is also known as baker’s ammonia and ammonium carbonate. It is an old time leavening that literally used to be made from ground deer horn. Hart is the German work for deer and that is how it is so named. It is not commonly found in everyday groceries. Years ago I would purchase hartshorn (and also anise oil) at a pharmacy; that was back when pharmacies did compounding and mixing right in their shops. Not something easily found these days. Thus, many people started substituting baking powder in their springerle. I still really like hartshorn as it produces a fluffier, lighter and softer texture in springerle. Some springerle lovers grew up with the baking powder version and actually prefer the harder cookie that is the result….and that’s just fine.
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