As described in my last post (rabbit hutch), this cookie is a "Springerle". It is also made from the same dough. A honey dough that keeps its shape when baked !! The dough becomes very firm and can be wonderfully worked on and painted. The taste of the dough is not 100% my thing because it is very dry. But that's probably what keeps the shape so good when baking. In addition: the shaped cookies must be very cold and the oven preheated, so you get the best results! I brushed the mold itself very thinly with oil and dusted it with flour and immediately removed the cookie and left it in the fridge.
Gabi, I just love your birds!!! I've always been interested in making springerle cookies and I feel more encouraged to do so when looking at your detailed, colorful birds...they're so fun my dear friend @Icingsugarkeks!! Thanks for the information about working with springerle dough. I haven't read this before so now I have more to go on when I do try something .
Thank you so much dear Carol. ❤️😘❤️ @Cookies FantastiqueI am happy if you also feel like trying Springerle.For me it always failed because of the dough.But this dough from Pippa goes really well!The taste is not really my thing because the cookies are very dry.But they stay in great shape!I will try to fill this honey dough next.I have old shapes that are so big that it should work.Let's see...
When you block a person, they can no longer invite you to a private message or post to your profile wall. Replies and comments they make will be collapsed/hidden by default. Finally, you'll never receive email notifications about content they create or likes they designate for your content.
Note: if you proceed, you will no longer be following .
Comments (20)