CH Runners
Not Running => Food => Topic started by: CheryG on January 27, 2019, 07:43:43 AM
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A friend of mine said that they are his favorite cookie, so I made some to give to him.
Now I'm hooked! I have another cookie mold arriving tomorrow. The first was a goat, the one coming is floral, and I'm bidding on an antique one on Ebay. So far my fave flavor is one with coconut extract from Olivenation and I dip the feet of the cookie in dried unsweetened coconut before baking. I lurve all things coonut.
Anyone else make these?
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I love old wooden cookie molds, but have never had a cookie made from one... when I used to make my own butter regularly, I toyed with the idea of getting a couple of wooden cookie molds to mold the butter, but never did.
Are spingerles like shortbread?
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Yes and no? The more traditional recipes don't have butter. The recipe I've decided that I like is basically whipped eggs, a little baking ammonia dissolved in milk, flavoring/extract and equal parts cake or pastry flour and powdered sugar. They bake at a low temp and end up being a little hard, with he intent of eating with coffee. So while they look ahorbread like, the texture is different. They are also dried before baking, so that the mold impression stays crisp- the rise comes from the bottom and results in a "foot".
There are some beautiful molds out there! I tend to like the more rustic folk art looking ones.
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This store is now closed, but the pics are fantastic.
https://m.facebook.com/springerlejoy/
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Baking ammonia? I have never heard of it! Do you need to order it online? :confused: It sounds really gross!
So pretty though! I feel like those would sell well here and you could charge a lot for them. People here seem to really love pretty things.
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The origin of baking ammonia is even more interesting- it was from antlers...
https://www.atlasobscura.com/foods/hartshorn (https://www.atlasobscura.com/foods/hartshorn)
And yes, I have to order it online.
I am shocked that I have yet to find any dressage related molds. Most of the horses are very folk art looking- hollow backs, etc.
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Mind completely blown. Who was the first person to think shaved antlers were just the ticket as leavening????
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I thought the same thing!
I think I will end up carving a mold or two- at least in wax. Again, favoring the rustic folk art angle and not the kind that take carving skill.
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Pretty to look at, but I wouldn't want to eat one.
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More for me!!! :D
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The origin of baking ammonia is even more interesting- it was from antlers...
https://www.atlasobscura.com/foods/hartshorn (https://www.atlasobscura.com/foods/hartshorn)
And yes, I have to order it online.
I am shocked that I have yet to find any dressage related molds. Most of the horses are very folk art looking- hollow backs, etc.
this is very interesting... recently there was a scientific article suggesting that caribou and moose bones, and moose antlers have some super nutritious lipid or protein (can't recall the details)
I was initially worried that this may lend credibility to the rhinoceros horn claims and fuel the poaching industry... but inevitably I mostly wondered how the hell you would use moose antlers in a recipe if you were so inclined... the traditional culinary use I was aware of for antlers is making gelatin. But, ho, now I can add leavening powder to that list!
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my mother makes traditional springerle (flavored with anise) each christmas season. until her house burned down, she had quite an extensive collection of cookie molds.
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:( That's sad about the fire! She must have had some antiques?
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yes, several of them were quite old.
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this is very interesting... recently there was a scientific article suggesting that caribou and moose bones, and moose antlers have some super nutritious lipid or protein (can't recall the details)
I was initially worried that this may lend credibility to the rhinoceros horn claims and fuel the poaching industry... but inevitably I mostly wondered how the hell you would use moose antlers in a recipe if you were so inclined... the traditional culinary use I was aware of for antlers is making gelatin. But, ho, now I can add leavening powder to that list!
"bone" broth?
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Half Marathon Springerle
Bring 3 large eggs to room temp
Dissolve 1/8t bakers ammonia and 1/8t salt in 1T milk for 1 hour
Whip eggs until thick and ropy, 5 minutes in a stand mixer.
Add milk and bakers ammonia/salt
Add flavorings
Whip again
Add 13.1oz confectionary sugar, slowly. Whip.
Change mixer to paddle.
Add 13.1oz cake or pastry flour.
Dough should be fairly stiff!
Let dough sit for 30 minutes to absorb liquid.
If dough is not stiff enough, add a confectionary sugar and flour mixture by hand.
Roll out to desired thickness-
Dust cookie mold, press and cut.
Let cookies dry from 8 to 24 hours.
If very dry, moisten the bottom of the cookie and let sit while oven warms up.
Bake at 300F for 15- 20 minutes, until the bottoms are slightly tan.
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(http://img.photobucket.com/albums/v328/CheryG/20190129_071721_zpsisrqn2kl.jpg) (http://smg.photobucket.com/user/CheryG/media/20190129_071721_zpsisrqn2kl.jpg.html)
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they look good!
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Thanks! They're not perfect, but I'm not going to stress over Springerle perfection. They are good enough.
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Those look great, Chery!
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Amazing! And I'd really like to reach through my computer screen and eat one right now.
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So pretty!
I am trying to decide whether cookies made with shaved horns are vegetarian? I think the answer is yes since the horns are shed naturally. But if they cut them off, then no. (like chicken eggs vs roe)
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I'd agree- it's a natural shed.
I do have to say that in an ammonia vs baking powder comparison the ammonia does create a crisper cookie. And the only reason for the soaking is so that it incorporates jnto the dough well- the granules don't dissolve quickly enough for a direct add.
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So pretty!
I am trying to decide whether cookies made with shaved horns are vegetarian? I think the answer is yes since the horns are shed naturally. But if they cut them off, then no. (like chicken eggs vs roe)
antlers shed naturally, horns do not
[/the more you know...]