Sunday, December 17, 2006
A chilled dough, lots of flour, and two rolling pins round out the prep work when baking springerle.
After using a fan to dry out the tops of the cookies they baked for a short time. When they came out of the oven we transfered them to a cooling rack, letting the bottoms get as crisp as they like. Finally we picked some to paint with all natural food coloring.
After a few day the cookies dry out proper and have a nice crunch. After a few more days, the become what we call, "dunkers" and a cup of warm tea of coffee is essential.