A Boke of Gode Cookery Presents

Mock Springerle

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A new version of a traditional recipe, used for making molded cookies

  • 4 large eggs, at room temperature
  • 2 cups sugar
  • 1 tsp. flavoring oil or extract (anise, cinnamon, almond, orange, lemon, etc.) See note below*.
  • 4 1/2 cups sifted flour
Using an electric mixer, beat the eggs until light & fluffy, approx. 8-10 minutes.

Slowly add the sugar and beat for 15 minutes. DO NOT UNDERBEAT.

Add the oil or extract.

Decrease the speed of the mixer, than slowly add 3 cups of flour, 1 cup at a time. Slowly increase the mixer speed after each cup is added. As soon as mixture is thoroughly blended, remove the bowl from the mixer.

By hand, carefully fold in the remaining 1 1/2 cup of flour. Turn dough out onto floured board, and gently fold in any additional flour if necessary; the dough should be soft but firm enough to handle both rolling and molding without sticking. DO NOT OVERWORK DOUGH.

Roll dough out to 3/8 of an inch thick, or whatever thickness is required by your mold. Mold the cookies using a cookie mold rolling pin or a hand press. (SEE NOTE) Place cookies on baking sheets lined with parchment or baking paper. Save leftover dough to make Kinderbitz.

Allow cookies to dry, covered or uncovered, for 12-24 hours.

Pre-heat oven to 300º F. Chill cookies in refrigerator for 15 minutes before baking. Bake at 300º F for 10-20 minutes, the time depending on thickness and size of cookies. They are done when they no longer stick to the baking paper, and have just slightly puffed on the bottom. They must not be allowed to bake until the bottoms have browned.

Remove from oven and let cool on a wire rack. As soon as cookies have cooled, place in an air-tight container.

The cookies may be served at once, but are best when aged for 2-3 weeks. Keep cookies soft by placing a slice of apple between wax paper in the container with the cookies.

Traditionally, these cookies are anise flavored, but any period flavoring will do. We particularly prefer almond and orange/lemon. Real Springerle cookies are made with a leavening agent (usually Hartshorn/Bakers Ammonia) and are always flavored anise. This recipe makes a "mock" Springerle, and has proven to be both easy & delicious.

This recipe makes a molded cookie with an image crisp and sharp in detail, but which is still quite soft and tasty.

*Our favorite version of this cookie uses 1 Tbs. rosewater & 1 tsp. each of powdered ginger & cinnamon, instead of the 1 tsp. of flavoring or extract.

NOTE: authentic historical cookie molds & rolling pins are available from The House on the Hill.

Be sure to visit Gode Cookies from Gode Cookery.

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Mock Springerle © James L. Matterer

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