The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

molded cookies

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Truth Serum's picture

Springerle Dough that keeps its shape

September 22, 2012 - 8:49pm -- Truth Serum

I was helping a friend with some springerle dough. She was dissapointed because the cookies lost the crisp definition of the molds after baking. I think that the dough should have a different ratio of fat, sugar and flour and less leveners in it but I thought I should seek advice from all the smart cookies on this forum.

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