Dec

19

{ christmas cookie baking }

By Brit

Today, I bake a traditional German Christmas cookie called Springerle. A Springerle is a cookie with an embossed design made by pressing a mold onto rolled dough. Springerle cookies are a part of traditional German Christmas season. I did not make the traditional Springerle dough but tried another recipe with butter (traditionally Springerle are without butter and flavored with anise), cinnamon, cardamom and cloves. Also, I did not allow the imprinted cookies to dry before baking which should be done to preserve the detail of the surface pattern. But also without drying the cookies, my little imprinted Christmas tree is well apparent. Here is the recipe of my personal adapted Springerle creation.

{ My Springerle Creation }

300 g all-purpose flour
120 g butter
60 g ground almonds
100 g brown sugar
1 egg
1 tsp baking powder
zest of ground cinnamon, cloves, cardamom
lemon zest

{ 1 } In a large bowl, beat sugar, butter and egg until light and foamy, about 10 min.

{ 2 } Sift together the flour and baking powder, add the almonds and spices; slowly stir into the egg mixture, dough will be quite stiff.

{ 3 } Roll out the dough onto a lightly floured surface to about 4 mm thickness. Place lightly floured springerle molds onto the dough; press down hard and evenly until the mold’s design registers in the dough or put the dough onto the mold and lightly roll out with a rolling pin. Cut apart.

{ 4 } Preheat oven to 180 degrees C (350 degrees F). Bake cookies for about 13 minutes or until tops are pale brown.

I also bake some Husarenkrapferln with homemade redcurrant jam, yummy.

{ Husarenkrapferln }

140 g all-purpose flour
100 g butter, cut into pieces
70 g ground almonds
3 tablespoons (50 g) sugar
2 egg yolks
zest of ground cinnamon and cloves
redcurrant jam

{ 1 } In a bowl whisk the flour with the sugar, almonds and the butter. Add egg yolks and spices and work together with a knife until the ingredients are roughly combined and then continue with your hands to get a smooth dough.

{ 2 } Put the dough in a plastic wrap and chill it for at least an hour.

{ 3 } Preheat oven to 180 degrees C (350 degrees F) with the rack in the middle of the oven. Line a baking sheet with parchment paper.

{ 4 } Roll out the dough into 4 equal rolls. Cut each roll in 10 pieces and roll them in your hands.

{ 5 } Use the end of a wooden spoon and push a little whole in each dough piece. Spread the whole of the cookie with some redcurrant jam.

{ 6 } Bake for about 17 minutes, or until cookies are lightly browned. Cool on a wire rack.

And a collection of homemade Christmas cookies.

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