Springerle
Nov. 27th, 2011 08:50 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lblanchardAn 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:
I used the House-on-the-Hill "perfection springerle" recipe. I need to remember that softened butter doesn't go gently into a mixture of six beaten eggs and a pound and a half of confectioner's sugar without involving a motorized mixer. The sequence of ingredients is:
The batch of dough is small enough to fit in the large Mixmaster bowl, so it would be prudent to start the next batch there even though I prefer to beat eggs with a wire whisk.
I am still having trouble determining the proper oven temperature and time. When the first sheet comes out I will let the sheet cool, slide one test cookie from another sheet on to it, and try again.
Observations after the first sheet: even with softer dough, the thinner cookies have a better impression than the thicker ones, not being so swollen. Conclusion: if the cookie is more than 3/8" thick, throw it back to be rolled again. A 1/4" cookie is now in a 325 oven -- after 15 min it is brown on the bottom but puffed up too much as well, and the impression has gone bad. I will wait till tonight to try again. Perhaps another 12 hours of drying will make a difference.
Orange extract is not an adequate substitute for lemon zest.
Observations after rummaging on Teh Intarwebs: 1) lower temps keep the balloon effect to a minimum; 2) cookies should dry 16-24 hours, not 12; 3) cookies should be on parchment paper so the moisture can escape out the bottom when they're baking; 4) the recipe has changed a little and I don't need as much milk to dissolve the hartshorn, not that I have any hartshorn right now. Who knew the stuff evaporated???
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:
I used the House-on-the-Hill "perfection springerle" recipe. I need to remember that softened butter doesn't go gently into a mixture of six beaten eggs and a pound and a half of confectioner's sugar without involving a motorized mixer. The sequence of ingredients is:
- Eggs, beaten for 10-20 minutes
- Confectioner's sugar
- Butter
- Miscellany: milk/baking powder, salt, flavorings
- Cake flour
The batch of dough is small enough to fit in the large Mixmaster bowl, so it would be prudent to start the next batch there even though I prefer to beat eggs with a wire whisk.
I am still having trouble determining the proper oven temperature and time. When the first sheet comes out I will let the sheet cool, slide one test cookie from another sheet on to it, and try again.
Observations after the first sheet: even with softer dough, the thinner cookies have a better impression than the thicker ones, not being so swollen. Conclusion: if the cookie is more than 3/8" thick, throw it back to be rolled again. A 1/4" cookie is now in a 325 oven -- after 15 min it is brown on the bottom but puffed up too much as well, and the impression has gone bad. I will wait till tonight to try again. Perhaps another 12 hours of drying will make a difference.
Orange extract is not an adequate substitute for lemon zest.
Observations after rummaging on Teh Intarwebs: 1) lower temps keep the balloon effect to a minimum; 2) cookies should dry 16-24 hours, not 12; 3) cookies should be on parchment paper so the moisture can escape out the bottom when they're baking; 4) the recipe has changed a little and I don't need as much milk to dissolve the hartshorn, not that I have any hartshorn right now. Who knew the stuff evaporated???
