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Does anybody have any experience making Springerle cookies? - Page 2

post #16 of 28
I took a class given by the owner of house on a hill. Her recipe "Nini's Perfection Springerle cookies" is here:

http://www.houseonthehill.net/recipes/

Drying time on these is imperative for the design to set. Her molds are beautiful!

Melanie Mc.
Life is short... eat dessert first!
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Life is short... eat dessert first!
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post #17 of 28
Thread Starter 
It was her website that I was looking at when I decided I wanted to try these. . . that's cool that you actually attended one of her classes. Her molds are gorgeous.

How imperative is it to use the bakers ammonia instead of baking powder?
post #18 of 28
@eatdessert1st
Thank you for the link, it is wonderful and informative. Now I am so tempted to make these cookiese ASAP
If any of you ladies have made those, please let me know which flavor works best. Can we mix flavors, like lemon and almond?
I never had anise flavor so I do not know what to expect.
Shoot for the moon and even if you miss you will still land among the stars!!!
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Shoot for the moon and even if you miss you will still land among the stars!!!
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post #19 of 28
You can definitely mix any of the flavors(personal preference). I don't like anise either and never use it.

The ammonia is not necessary, sub for baking powder instead(but go lightly). House on the Hill is the recipes I use and I love their molds!!!!
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SANITY-Minds are like parachutes. Just because you've LOST yours. Doesn't mean you can borrow MINE!!!....
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post #20 of 28
She gave samples at the class and the anise flavor was actually quite nice. (Anise is a licorice flavor) I'm not a big fan of anise but ended up really liking the flavor. It's very subtle. the reason for the Hartshorn:

" It is also called bakers' ammonia (ammonium carbonate). It is an ammonia compound and not harmful after baking. However, don't eat the raw dough. Your kitchen will stink of ammonia while the cookies bake - but once baked, the cookies will not taste of it.

"Can be substituted for equal amount of baking powder in any cookies recipe. It is an old-time leavening favored for cookies, such as German Springerle. It is said to give a "fluffiness" of texture baking powder can't. Its leavening is only activated by heat, not moisture (such as baking powder).

STORING: Not affected by age, but will evaporate it not kept in an airtight container."

Unlike baking powder or soda, Baker's Ammonia (ammonium carbonate) leaves no unpleasant alkaline off-flavor in baked goods. It is used for cookies, crackers and cream puff-type pastries, items which are small, thin or porous. It is not used for cakes or other large items because the ammonia gas cannot evaporate from these items. You will notice an odor of ammonia while baking, but this will quickly dissipate and the baked product will not have an odor or taste of ammonia.

Because Baker's Ammonia has a tendency to evaporate when exposed to air, it should be stored in a jar with a tight cover. It will not spoil, but will "disappear" if not stored properly.

From: http://www.baking911.com/
BAKER'S AMMONIA (AMMONIUM CARBONATE): Don't confuse this with ordinary household ammonia, which is poisonous. A type of baking powder, it yields a very light, airy product, but can impart an ammonia flavor to baked goods. It's best used in cookies, which are flat enough to allow all of the ammonia odor to dissipate during cooking. Northern Europeans still use it because it makes their springerle and gingerbread cookies very light and crisp. Look for it in German or Scandinavian markets, drug stores, baking supply stores, or a mail order catalogue. It comes either as lumps or powder. If it isn't powdered, crush it into a very fine powder with a mortar & pestle or a rolling pin.
Life is short... eat dessert first!
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Life is short... eat dessert first!
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post #21 of 28
Agreed, House on the Hill has the best cookie molds in the universe and some really great recipes too! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #22 of 28
icon_redface.gif I have lived such a sheltered life! I have never heard of a springerle cookie...I'll add this to my list of things to try! (Like a cake covered in fondant!)
Christy

No one can make you feel inferior without your consent. -- Eleanor Roosevelt
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Christy

No one can make you feel inferior without your consent. -- Eleanor Roosevelt
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post #23 of 28
You know, you don't have to make Springerle cookies with the anise flavor. That is the traditional flavor, granted, but they're very good in Vanilla, lemon and orange flavors too.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #24 of 28
The recipe from House on the Hill is a sound one and very similar to if larger than the one I use. I like the flavor of anise in cookies. I actually put a small amount of anise oil in my dough- 1/8 of a teaspoon as well as laying them out on anise seeds. However, if your really don't care for anise, fruit flavored - orange or lemon are the usual choices. Although I would be tempted by hazelnut. If you are interested, just try the recipe. They are a good cookie cookie and if you don't have molds just improvise. It is amazing the number of kitchen gagets I have pressed into the dough to get interesting designs.
post #25 of 28

I have ordered from House on the Hill, and also Springerle Joy.  Both have excellent recipies and molds.  Just rolled out my second batch, the first I flavored vanilla, and this second batch I am using almond.  I don't think I would like the anise either.  In the vanilla batch, I also grated orange peel.  I think next time I need to add more vanilla.  I started out with 2 molds, and now I have 6 and 3 more on order.  Like most cake decorating toys, it becomes addictive!  Oh, I must tell you, both companies are very helpful in answering any questions you may have.  They both have video on You Tube.  Check it out, and good luck.

post #26 of 28

 

I recently bought a beautiful hand carved cookie mold, and here is one of the cookies I made for Easter.  I flavored mine with orange oil instead of anise, and they were delicious!

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #27 of 28
I have the same mold, and it surely is beautiful. I love making Springerle cookies, the designs are fantastic.
post #28 of 28

Yes, the man that carved this one has so many beautiful designs.  I am getting ready to order some more, because I just love his work.  I have some of the resin ones, too, but I really love the hand carved wooden molds.

 

Liz
 

P.S.  And I love the taste and texture of the Springerle cookies, too, so another reason to make them. :)

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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