I found the perfect recipe for my Hessian Soldier mold thanks to a comment from @kathiquilts suggesting he would make Springerle cookie. I searched and found a recipe but I like the same auther's Traditional Speculoos Cookie better (also called Windmill Cookie). She illustrates how to use a mold like mine only hers are wooden.
The recipe calls for Baker's Ammonia (Ammonium Bicarbonate) and I have never heard of this but it's an essential ingredient to prevent the cookies from becoming too hard. I searched google and Whole Foods has it. She explains this on her blog post with recipe here. She walks you through every step with numerous photos. Enjoy. Save this recipe for the holidays.
xo
10 comments:
The cookie mold is fantastic & it seems you have found the perfect recipe.
I also tried to find the French Bookbindings movie, but failed. I even searched Instagram, but came up with nothing. Any suggestions on what to type in to find it? Thanks Rosemary!
...all is grace!
Anita ~ the cabin on the creek -- Anita, Yes, I found the perfect recipe. Here's the Instagram link for the 21 minute preview of The Morgan Library's upcoming exhibit about French leather bound books owned by royalty:
https://www.instagram.com/p/CRRh_cfFHU6/
Enjoy.
xo, Rosemary
Rosemary, I see some delicious cookies in your future...
Thank you Rosemary...much appreciated.
...all is grace!
We lived in the Netherlands in the '80's and I was able to buy Speculaas molds at an antique shop. I love the cookies and used to have the special spice that is sold there. The ammonium carbonate keeps the cookies crisp. We use it in biscotti as well as the Speculaas. Don't be put off by the intense odor as they are baking !! It all goes away after they are finished. Also make sure and store the ammonium bicarbonate in a dark cool place as it loses its strength. You will love the result. Your mold is beautiful. c
Caroline -- Thanks for the warning about the odor. I read there was one but figured it was just in the package but not in the baking process😱 Have you tried searching the Internet for the special spice you used in the Netherlands for these cookies? Maybe someone reading this post will reply with a resource for you. Fingers crossed🤞
xo, Rosemary
Pam -- We shall see. I will wait until cold weather to buy that special crisping agent. Nothing can stay crisp for long in the New Jersey Rain Forest😂
xo, Rosemary
Anita ~ the cabin on the creek -- Anita, You are welcome. I'm always here to help.
xo, Rosemary
Thank you there are many recipes on line for making ones own spice mixture as well as purchasing it. We always store our cookies in the freezer. I don’t know why but we’ve found the flavor is greatly improved after 24 hrs and it’s easy to thaw and eat only what one wants. Please post back when you make them!
Caroline -- Thanks for the Dutch cookie spice info. I shall post my molded cookies when I bake them, with photos, of course.
xo, Rosemary
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