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So the pink raspberry flavored springerle aren't exactly a fail -- but I don't think they'll be repeated.
The red food coloring produced cookies of a pale peachy-yellow, or yellowish-peach. Not objectionable by any means, but not the effect I'd hoped for. It's too much trouble to make springerle dough for me to carry this aspect of the experiment any further.
The raspberry flavoring was...interesting. Tasty, even. But it caused serious cognitive dissonance when I bit into a springerle and got raspberry instead of anise/citrus.
The one successful part of the experiment was the substitution of 10x sugar for flour in dusting the dough, rolling pin and molds. There's no white deposit on any of the cookies, anywhere -- the moisture in the dough took care of the few bits of white that were there at the outset. I think they're slightly glazed on top and I know they are on the bottom. The process is subtly different with the 10x sugar and I don't quite have it right yet, but I've only molded about 1/4 of the dough so I have plenty of time.
The cookies still rose a bit more than I would have liked, even though I reduced the quantity of hartshorn a bit.
And so it goes. Here they are after molding but before baking:
And here they are, after baking. I had to fiddle with these in Photoshop to make the color accurate. Also, the focus is a little soft -- the impressions are actually just about as crisp as in the "before" photo. It's a rainy day today, and yesterday there was sunshine, so I got nice raking light for the before photos.
The red food coloring produced cookies of a pale peachy-yellow, or yellowish-peach. Not objectionable by any means, but not the effect I'd hoped for. It's too much trouble to make springerle dough for me to carry this aspect of the experiment any further.
The raspberry flavoring was...interesting. Tasty, even. But it caused serious cognitive dissonance when I bit into a springerle and got raspberry instead of anise/citrus.
The one successful part of the experiment was the substitution of 10x sugar for flour in dusting the dough, rolling pin and molds. There's no white deposit on any of the cookies, anywhere -- the moisture in the dough took care of the few bits of white that were there at the outset. I think they're slightly glazed on top and I know they are on the bottom. The process is subtly different with the 10x sugar and I don't quite have it right yet, but I've only molded about 1/4 of the dough so I have plenty of time.
The cookies still rose a bit more than I would have liked, even though I reduced the quantity of hartshorn a bit.
And so it goes. Here they are after molding but before baking:
And here they are, after baking. I had to fiddle with these in Photoshop to make the color accurate. Also, the focus is a little soft -- the impressions are actually just about as crisp as in the "before" photo. It's a rainy day today, and yesterday there was sunshine, so I got nice raking light for the before photos.
