Sunday, December 17, 2006

Baking Springerle

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.

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