I love your collection of molds! I recently discovered these types of cookies and the molds they’re made in and fell in love, I am definitely going to look out for a couple of the ones you have! Thank you for the informative and inspiring video :)
Are the Springerle cookies suitable for shipping? Or are they so tender they would be destroyed? I have a cryovac that I can use, but if they’re truly delicate… that may not work. Advice much appreciated.
They might. It depends on how much fat you have in the dough. Someone gave me a round, clay shortbread mold where you press the dough in and bake it in the mold, and then slice it afterwards. That worked really well.
The recipe is on our website at the following link. foodsci.oregonstate.edu/sites/agscid7/files/foodsci/attachments/farm_to_fork_baking_springerle_recipe.pdf
One of the best instructional videos I have ever watched -- and I have watched a LOT of them.
So glad I stumbled upon this video. Thank you for your excellent tutorial! Fabulous communicator!
My grandma made these every Christmas. She got the molds from her mother. My aunt has them now.
Really great video. Thanks!
Excellent video for beginners like me. I appreciate your step-by-step instructions
Great video, beautiful molds!
I love your collection of molds! I recently discovered these types of cookies and the molds they’re made in and fell in love, I am definitely going to look out for a couple of the ones you have! Thank you for the informative and inspiring video :)
I recognized some of the resin molds as being from Anis Paradies if that helps =)
nice video!!!!! were I found these molds?
Are the Springerle cookies suitable for shipping? Or are they so tender they would be destroyed? I have a cryovac that I can use, but if they’re truly delicate… that may not work.
Advice much appreciated.
They are great for shipping! Not delicate at all. Just use some bubble wrap : )
Great video! Every other video on you tube is like 40 minutes long lol
Will the springerle molds work with shortbread dough?
They might. It depends on how much fat you have in the dough. Someone gave me a round, clay shortbread mold where you press the dough in and bake it in the mold, and then slice it afterwards. That worked really well.
Very helpful video. Are these cookies hard like biscotti with the air drying? They are so pretty ❤️
No, not at all. They are crispy on the outside and very chewy in the middle. I call them toothsome!
@@oregonstateuniversityfoods8857 is it star anise in the video?
@@tothemoon5108 No, just regular seed anise.
ma non vengono cotti nel forno?
Non parlo la lingua da 30 anni ma ci provero. Si cuociono in forno dopo aver riposato dalle 8 alle 12 ore.
@@sueq8337 Grazie!!! Altri consigli?
Great video! Did you bake in a convection or regular oven?
Either one. For a regular oven use 350F, for convection 325F
What if u so not like anis
brava
What recipe did you use?
The recipe is on our website at the following link.
foodsci.oregonstate.edu/sites/agscid7/files/foodsci/attachments/farm_to_fork_baking_springerle_recipe.pdf
@@oregonstateuniversityfoods8857 thank you very much
I would talk and.use color dust on them or 1rk edible gold
I think the Springerle normally are thinner.