I first saw these adorable little tea biscuit cookies on my high school friend’s food blog called Lemons and Anchovies. She has always been such a sweet and gentle spirit and I love that we have reconnected here on social media after decades of losing contact. She shares her love of fine cuisine, her green thumb (succulent-expert @thesucculenthobbyist) and her world-traveling adventures with her supportive husband on instagram @lemonsandanchovies. Not only is she a dear old friend, but she was also my first friend on Instagram, almost two years ago ! (smile)
I have been wanting to try her recipe for some time now and this month was the perfect timing to show these beautiful treats off for a local friend’s Ugly Sweater/Outfit party tonight. The prize is cash and the contest categories are Ugliest Outfit, Best Gift, and Best Appetizer or Dessert. My husband and I have some fun throw-back outfits that will be sure to get a chuckle.
I had to make some substitutions to the recipe and use what we had. So I used lemon and almond extract instead of the traditional anise seeds, baking powder instead of Hartshorn ammonia, and I decreased the sugar amount for obvious reasons. The outcome is still a delicious biscuit great with tea or coffee.
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I purchased my vintage Springerle rolling pin from another IG friend Jen @wheresistersgather . She has such an eye for vintage pieces and combining them in her gorgeous home for a very vintage farmhouse style. Jen has a sweet shop of vintage goodies on Etsy and E-bay. Visit her shops here.
As with many of our pieces in our modern vintage farmhouse, I love learning about the history of things. These German style biscuit cookies do not disappoint! Here are some of the highlights from Wikepedia.com.
I hope you’ll give them a try!
“Springerle is a type of German biscuit with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before baking. This preserves the detail of the surface pattern. While historical molds show that springerle were baked for religious holidays and secular occasions throughout the year, they are now most commonly associated with the Christmas season.
The name springerle translates literally as “little jumper” or “little knight“, but its exact origin is unknown. It may refer the popular motif of a jumping horse in the mold, or just to the rising or “springing up” of the dough as it bakes. The origin of the cookie can be traced back to at least the 14th century in southwestern Germany and surrounding areas, mostly in Swabia.
The stamping technique may be derived from the molds used in some Christian traditions to mark sacramental bread, and the earliest molds featured religious motifs, including scenes from Bible stories and Christian symbols. Later, in the 17th and 18th century, heraldic themes of knights and fashionably dressed ladies became popular. Themes of happiness, love, weddings, and fertility remained popular through the 19th century.”
- 1/2 tsp baking powder (non-aluminum)
- 2 TBS organic milk
- 6 large pasture-raised eggs, room temperature
- 1 pound organic powdered sugar (1 bag of the organic kind is 1 lb)
- 1/2 c unsalted butter, room temperature
- 1/2 tsp Himalayan pink sea salt
- 1/2 tsp organic lemon oil extract (can use zest as well)
- 1/2 tsp organic almond oil extract
- 6 and 2/3 c organic all-purpose flour
- additional flour as needed to prevent sticking and in order to get the right elasticity
- Dissolve the baking powder in the milk and set aside.
- Beat the eggs using the whisk attachment on your stand mixer at speed 4-6, until thick and lemon in color (original recipe recommends for 10-12 mins).
- Next, slowly beat in the powdered sugar, then the butter. Add in the baking powder and milk, salt and the lemon and almond oil extract.
- Place the mixer on stop and replace the whisk attachment for the flat paddle attachment, then gradually add in the flour. 1/2 a cup at a time. Our Kitchen Aide stand mixer is the professional motor version, so it didn't have any bogging down, but if your mixer is a smaller version and won't be able to handle the full amount of flour, mix by hand until all incorporated. Should be a somewhat stiff and sticky-like dough.
- Dust your clean counter with the extra flour and take a quarter to half of the dough and turn onto counter and knead in enough flour to keep the roller from sticking.
- Once you have the right consistency, roll dough out with a regular rolling pin to about 3/8 inch thickness. Mine varied but still turned out delicious. Keeping the rolled out dough in a rectangular shape helps get the most out of the imprinting step.
- Next, use your Springerle roller with medium pressure to transfer the imprint to the dough. It may take a couple of tries to get the right pressure, but the dough is forgiving and I just re-kneaded the dough and rolled it flat and started over.
- When you are satisfied with the imprint, use a pastry cutter or pizza wheel to cut the individual shapes.
- Set on parchment-lined baking sheets and let the cookies rest for 12-24 hrs. This allows the imprint to form a hard layer before baking. This will help ensure that the print shows up better.
- After the allotted time of resting, bake the cookies in a pre-heated oven of 300 degrees for 18-20 mins. You'll want to avoid browning, so be diligent in monitoring the cookies. You are looking for it to keep its buttery color.
- Baking times vary depending on your oven and the size of your cookies. Adjust as needed.
- Cool cookies on a wired rack. Store in an airtight container. These cookies improve over time, and traditionally, they are baked ahead of time and eaten weeks to even a month after initial baking.
Until next time, keep it simple!
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