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Springerle
Nov. 27th, 2011 08:50 amAn oven setting of 250F is too low, *grumble.*
Also, that first cookie sheet full had dough that was too soft, and they've swelled up and obliterated the designs. The impressions on the cookies on the second and third sheets are sharper and the dough stiffer. That plus a hotter oven might just do the trick. I hope. We'll see.
But I am thinking of making a second batch, now that I've remembered the importance of a Really Stiff Dough and a few other things. I will make notes on the recipe so that if another five years or so goes by I'll be ready. In fact, I may make notes here:
( springerle notes )
Also, that first cookie sheet full had dough that was too soft, and they've swelled up and obliterated the designs. The impressions on the cookies on the second and third sheets are sharper and the dough stiffer. That plus a hotter oven might just do the trick. I hope. We'll see.
But I am thinking of making a second batch, now that I've remembered the importance of a Really Stiff Dough and a few other things. I will make notes on the recipe so that if another five years or so goes by I'll be ready. In fact, I may make notes here:
( springerle notes )
