Springerle cookies

Springerle cookies

By
From
Boutique Baking
Makes
20 cookies
Photographer
Georgia Glynn Smith

Springerle originate from Germany and are traditionally made using hand-carved wooden moulds. The recipe contains Hartshorn salt as a raising agent, which allows them to keep their shape. Made around Christmas time, they are perfect as tree decorations and gifts.

Ingredients

Quantity Ingredient
1/4 teaspoon hartshorn salt, alternatively use baking powder
1 tablespoon milk
3 medium eggs
380g icing sugar
1 lemon, Finely grated zest
50g salted butter, softened
500g plain flour, plus extra for dusting

Equipment

Quantity Ingredient
Basic baking kit
selection of wooden springerle moulds

Method

  1. Make the dough one or two days before baking.
  2. To make the cookies

    Place the Hartshorn salt and milk together in a small bowl. Mix and set aside. Please note that the Hartshorn salt will give off a strong smell.
  3. In a separate bowl whisk the eggs until they are thick and frothy and have a slight yellow colour. Gradually add the icing sugar, lemon zest and butter in small chunks, then add the Hartshorn mixture. Continue to mix for a further 30 minutes.
  4. Gradually add the flour. Once the dough becomes too difficult to mix, knead in any remaining flour, a little at a time. The texture should be light and not too sticky. Once the dough reaches the required consistency, don’t add any more flour as the dough will harden too fast.
  5. On a floured surface roll out the dough to a thickness of 10–15mm. Press the mould firmly into the dough and lift off. Using a knife, trim any excess dough from the edges of the embossed design. Alternatively, use a cookie cutter if you have one the correct size. For rounds or ovals, trim around the mould on the dough before lifting off to ensure the shape does not tear.
  6. Transfer the cookies onto a baking tray lined with greaseproof paper. Leave them to air dry for 24–48 hours, depending on size.
  7. Preheat the oven to 225°C and bake for 15–20 minutes, depending on size, or until the cookies are light golden brown on the bottom but remain white on top. During baking the bases puff up leaving the tops in perfect shape.
  8. These cookies are soft and chewy in texture, however they harden quite quickly. Stored in an airtight container they keep for up to one month or, if for decorative purposes only, they last for several months.
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