, These are recipes that typically require two days to make, because the top of the cookie must dry and harden on top to hold detail, while the bottom stays moist and free to "jump up" or expand during baking. Springerle means "little jumper". Springerle molds often have exquisite detail. They are recorded as early as the 1400s, popular in Swabia, Bavaria, Bohemia, Switzerland, Austria, Alsace.
We have a couple of recipes here to choose from. You can make your dough a few days in advance and refrigerate - however - after your dough is made, wrap it tightly in plastic wrap and a ziploc bag - you don't want it to crust over and dry out before start pressing cookies. Favor oils (or emulsions if increased 3-4x), can be used the same way) can be boughtdas at Lorann Oil factory front office in Lansing (on Aurelius Rd.), Roma Bakery and Hobby Lobby, Watkins brand can be found at Menards, and Meijers has a few flavors in the cake decorating and the baking areas. If you want a complete guide to other recipe flavor possibilities, I can send you the link. You do not have to have a stand mixer for these - a hand mixer, or your arm power will work too - the eggs just need a LOT of whipping. To mimic German style flour, some folks make their own flour mix by combining 1 1/3 cups (185g) all-purpose flour and 2/3 cup (90g) cake flour - some may want to try this instead of straight cake flour. One of the recipes can use Baker's Ammonia aka Ammonium Carbonate (leavening agent) which can be found at Roma's Bakery or American International Bulk Food. Additional flavor can be added by coating the backs with chocolate or a flavored sugar glaze. We will make glaze in class, and will have some flavorings - you may bring whatever flavorings you like as well. After cookies are baked, you can freeze them for months until you want to defrost and serve them. |
Springerle - Simpler Recipe
This recipe relies only on the fluffiness of the whipped eggs to create air and lift, no leavening agent. They are whipped alot - until lemony yellow.
You can change the flavor with a different oil than the 1 TBSP of Amaretto oil.
For example - use orange oil for orange flavored, use lemon oil and lemon zest for lemon flavored, or use vanilla extract and substitute 1/2 cup of flour with 1/2 cup of cocoa plus 1 TBSP of gingerbread spices.
You can change the flavor with a different oil than the 1 TBSP of Amaretto oil.
For example - use orange oil for orange flavored, use lemon oil and lemon zest for lemon flavored, or use vanilla extract and substitute 1/2 cup of flour with 1/2 cup of cocoa plus 1 TBSP of gingerbread spices.
**STOP HERE** wrap dough tightly in plastic wrap, bag it, and refrigerate until class time.
Springerle (1/2 recipe) - with Hartshorn or Baking Powder
(From Facebook Springerle Cookie Appreciation Page: Cindy’s Half Recipe of House on the Hill Springerle, and substitutions from Anne Watson's Baking With Cookie Molds book)
This recipe calls for cake flour - you can substitute All-Purpose (NOT self-rising) flour. It also calls for and Baker's Ammonia (aka Ammonium Carbonate or Hartshorn) - you can substitute Double-Acting Baking Powder. The cake flour gives a finer crumb and Baker's Ammonia lends a crispness and airiness.
You can buy Ammonium Carbonate at Roma Bakery and at American International Bulk Food in Lansing. It is easy to use, and is an old fashioned leavening that evaporates and springs the cookie up during baking. It smells like ammonia, but goes away after cookie is baked. Do not eat this dough though!
This is a half recipe here - it can be easily be doubled to a full recipe.
¼ tsp Hartshorn (aka Ammonium Carbonate or Baker's Ammonia) OR ¼ tsp Double-Acting Baking Powder
1 TBSP whole milk (or use half and half – cream works well too. Or just cold water.)
3 eggs - that is 150 grams eggs (Weigh the cracked eggs in a bowl if you have a scale)
¼ Cup unsalted butter, softened
12 oz (3 cups) powdered sugar, unsifted
¼ tsp salt
1 lb cake flour
Flavors are below
If dough is too wet after you have mixed it up, you can mix 10 oz. cake flour and 10 oz. powdered sugar together, and add that until the dough is no longer sticky.
Flavor possibilities:
Lemon
2 tsp pure lemon oil and the grated zest of 1-2 lemons
Orange Spice
2 tsp orange oil,
grated zest of one orange and 1 TBSP gingerbread spices (mostly cinnamon, and whatever else you want - cardamon, ginger, cloves, nutmeg...)
Cocoa
Replace 1/2 cup of flour with 1/2 cup of cocoa
1 tsp vanilla or chocolate extract
Optional - 2 tsp coffee extract for a mocha coffee flavor
Anise
¼ tsp Anise Oil (measured in a metal measuring spoon – it can melt plastic)
1/8 tsp Ground Anise
Grated zest of one lemon
Directions
If you are using Hartshorn, dissolve it in cream (or milk, or water) and set aside for up to 1 hour (20 minutes minimum).
Beat eggs with a whisk attachment on a stand mixer until thick and lemon colored (probably about 20 minutes).
Slowly beat in powdered sugar, then softened butter.
Add Hartshorn and cream mixture OR if you are using Baking Powder add that, then add the milk, salt, flavorings and zest. Beat until thoroughly incorporated.
Change to the blade attachment of the mixer. Gradually beat in as much flour as you can with the mixer. Stir remainder in with a wooden spoon if needed. The mixture should lose the shiny and become dull in color and not schlump off the paddle attachment. If it’s still shiny and falling off the attachment, grab handfuls of the flour/powdered sugar mixture and mix until it stiffens up.
Wrap in plastic wrap twice and put in a Ziploc bag and refrigerate 24-48 hours. This gives the flour a chance to absorb the moisture.
**STOP HERE, BRING DOUGH TO CLASS**
When going to press cookies, take a small amount of the dough out and knead gently. You want a nonsticky dough. On a lightly floured surface, roll 3/8 inches wide (10mm dough sticks). Roll the width of the mold first, then the length. Press, cut and place on a parchment lined baking sheet. Continue until you have two cookie sheets full.
Let air dry 24 hours. To bake: Preheat the oven to 325 F. Lift each cookie off the parchment to make sure they all dried properly – a wet spot in the center and a dry ring around the edges. Place back on parchment sheet. Bake one cookie in center rack, starting at 12 minutes. Make note of how long it takes to bake. You want a puffed cookie with no cracking on top, lightly browned on bottom with a cake like interior. Using your note on how long the first cookie baked, bake the rest of the cookies.
Large cookies may be baked at a lower temp for longer.
This recipe calls for cake flour - you can substitute All-Purpose (NOT self-rising) flour. It also calls for and Baker's Ammonia (aka Ammonium Carbonate or Hartshorn) - you can substitute Double-Acting Baking Powder. The cake flour gives a finer crumb and Baker's Ammonia lends a crispness and airiness.
You can buy Ammonium Carbonate at Roma Bakery and at American International Bulk Food in Lansing. It is easy to use, and is an old fashioned leavening that evaporates and springs the cookie up during baking. It smells like ammonia, but goes away after cookie is baked. Do not eat this dough though!
This is a half recipe here - it can be easily be doubled to a full recipe.
¼ tsp Hartshorn (aka Ammonium Carbonate or Baker's Ammonia) OR ¼ tsp Double-Acting Baking Powder
1 TBSP whole milk (or use half and half – cream works well too. Or just cold water.)
3 eggs - that is 150 grams eggs (Weigh the cracked eggs in a bowl if you have a scale)
¼ Cup unsalted butter, softened
12 oz (3 cups) powdered sugar, unsifted
¼ tsp salt
1 lb cake flour
Flavors are below
If dough is too wet after you have mixed it up, you can mix 10 oz. cake flour and 10 oz. powdered sugar together, and add that until the dough is no longer sticky.
Flavor possibilities:
Lemon
2 tsp pure lemon oil and the grated zest of 1-2 lemons
Orange Spice
2 tsp orange oil,
grated zest of one orange and 1 TBSP gingerbread spices (mostly cinnamon, and whatever else you want - cardamon, ginger, cloves, nutmeg...)
Cocoa
Replace 1/2 cup of flour with 1/2 cup of cocoa
1 tsp vanilla or chocolate extract
Optional - 2 tsp coffee extract for a mocha coffee flavor
Anise
¼ tsp Anise Oil (measured in a metal measuring spoon – it can melt plastic)
1/8 tsp Ground Anise
Grated zest of one lemon
Directions
If you are using Hartshorn, dissolve it in cream (or milk, or water) and set aside for up to 1 hour (20 minutes minimum).
Beat eggs with a whisk attachment on a stand mixer until thick and lemon colored (probably about 20 minutes).
Slowly beat in powdered sugar, then softened butter.
Add Hartshorn and cream mixture OR if you are using Baking Powder add that, then add the milk, salt, flavorings and zest. Beat until thoroughly incorporated.
Change to the blade attachment of the mixer. Gradually beat in as much flour as you can with the mixer. Stir remainder in with a wooden spoon if needed. The mixture should lose the shiny and become dull in color and not schlump off the paddle attachment. If it’s still shiny and falling off the attachment, grab handfuls of the flour/powdered sugar mixture and mix until it stiffens up.
Wrap in plastic wrap twice and put in a Ziploc bag and refrigerate 24-48 hours. This gives the flour a chance to absorb the moisture.
**STOP HERE, BRING DOUGH TO CLASS**
When going to press cookies, take a small amount of the dough out and knead gently. You want a nonsticky dough. On a lightly floured surface, roll 3/8 inches wide (10mm dough sticks). Roll the width of the mold first, then the length. Press, cut and place on a parchment lined baking sheet. Continue until you have two cookie sheets full.
Let air dry 24 hours. To bake: Preheat the oven to 325 F. Lift each cookie off the parchment to make sure they all dried properly – a wet spot in the center and a dry ring around the edges. Place back on parchment sheet. Bake one cookie in center rack, starting at 12 minutes. Make note of how long it takes to bake. You want a puffed cookie with no cracking on top, lightly browned on bottom with a cake like interior. Using your note on how long the first cookie baked, bake the rest of the cookies.
Large cookies may be baked at a lower temp for longer.
Springerle (full recipe) - with Hartshorn or Baking Powder
House on the Hill recipe insert with cookie mold purchase
If you really want to dive in deep, there are many articles and recipes at: https://www.facebook.com/groups/89641444456/files/