How To make Hartshorn German Christmas Cookies
2 c Sugar
1/2 ts Salt
1 1/8 c Shortening
2 Eggs
1 c Milk
1 tb Hartshorn ***
1/2 c Boiling water
2 ts Vanilla
Flour to stiffen 1 oz Anise seeds
* Hartshorn can be obtained at your pharmacy. It is ammonium crystals 1. Mix sugar, salt, shortening, eggs,and milk. 2. In a separate bowl, dissolve the Hartshorn in the boiling water. Make sure it is completely dissolved. 3. Add vanilla and anise seeds to the sugar mixture.
4. Add hartshorn mixture to sugar mixture.
5. Add enough flour to the sugar mixture to stiffen
and not to be sticky. It may require 4-5 pounds! 6. Roll out dough on floured surface, and cut with
cookie cutters. 7. Bake immediately after mixing in a moderate oven (325-350F) for 10-15 minutes.
This entire recipe will make between 180-220 cookies. One half the recipe is suggested (up to 100 cookies). But, they are great!
How To make Hartshorn German Christmas Cookies's Videos
Grundrezept für weiche, saftige Lebkuchen mit und ohne Füllung - gefüllte Lebkuchen - Powidl Taler
Vergangenes Jahr habe ich etliche Anfragen zu Lebkuchen bekommen, insbesondere zur gefüllten Version. Weil ich meine Videos zum Weihnachtsspecial immer Wochen vorher aufnehme, war es leider zu spät und darum erfülle ich euch dieses Jahr den Wunsch. Die Rezeptentwicklung hat viel Zeit in Anspruch genommen, aber ich bin sicher, dass es sich gelohnt hat. Ich biete euch darin zwei Varianten an: eine traditionelle und eine einfache und drei Glasuren-Rezepte, damit ihr Auswahl habt. So habt ihr alles was das Lebkuchenherz begehrt in nur einem Rezept und Video vereint.
●HIER GEHT’S ZUM REZEPT:
●HIER GEHT'S ZU MEINEN KÜCHENGERÄTEN- UND HELFERN:
●INGREDIENTS (ENG.) for 24 jam-filled gingerbread cookies
(2 full baking trays):
180 g cane sugar/brown sugar
80 g honey
50 g butter
2 tbsp water
2 eggs size M
300 g wheat flour and 100 g wholegrain rye flour
2 tsp cinnamon (=ca. 5 g)
3 tsp gingerbread spice (=ca. 8 g)
1st option (traditional german gingerbread cookies):
1 tsp ammonium carbonate/salt of hartshorn (=ca. 5 g) and 1 tbsp milk
1 tsp pottash (= ca. 5 g) and 1 tbsp milk
OR
2nd option (easier preparation):
1 level tsp baking soda and 1 level tsp baking powder
Brushing: ca. 70 ml milk
Topping: whole, blanched almonds
Filling: ca. 200 g plum jam
Chocolate glaze:
200 g dark chocolate
2 tbsp sunflower oil
„Blurry“ sugar glaze:
2 heaped tbsp powdered sugar (=ca. 30 g)
2 tsp lemon juice
1 tsp milk or water
White sugar glaze:
1 egg white (=ca. 30 g)
4 heaped tbsp powdered sugar (=ca. 60 g)
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Youtube Audio Library: Funk down (Sting) MK2
Joakim Karud - Classic (Vlog No Copyright Music)
Music provided by Vlog No Copyright Music.
Video Link:
Youtube Audio Library: We wish you a merry christmas (E‘s Jammy Jams)
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●INTRO: luis s.:
●IMPRESSUM:
Grandma Teaches Springerles
Christmas 2011
Springerle
Emilie Peschka Komarek
4 large eggs
1 pound powdered sugar
4 drops anise oil
Baking ammonia on the tip of a knife
4 cups flour
Beat the eggs well until thick, about 10 minutes. Add powdered sugar gradually and continue to beat for several more minutes. Drop the 4 (or more) drops anise oil during this process. If the ammonia is not finely pulverized, grind it between two spoons and mix it in with the first flour added. Continue adding flour until the mixture is fairly stiff. Add and mix more flour until the dough is firm and well mixed. Shape in a ball, roll out about 1/4 thick. Smooth with back of hand. Cut into shapes with cutters.
Place on lightly floured surface to dry for about 8 hours. Cover lightly if desired.
Heat oven to 325. Place cookie sheets in oven until hot. Remove and grease with paraffin. Dust cookies and place on cooled sheets. Bake for 10-12 minutes until lightly brown on the bottom. The cookies will not spread but will double in height. Time will depend on thickness and size. Cool completely on wire rack. Store tightly covered. Flavor will develop after about 2 days. If not covered, the cookies will become very hard!
Notes from Grandma Bev: Baking ammonia was available in drug stores but is now available in specialty shops (like the Spice Merchant in Wichita). The tip of the knife is translated to a scant 1/4 teaspoon. 1 teaspoon baking powder may be substituted, but we purists think the ammonia is better. It is also called hartshorn. If a springerle rolling pin or press is used, the dough should be rolled thicker to accommodate. Grandma Komarek did not use a press, only cutters. These cookies were always baked for Christmas, and I am sure that Cecilia Komarek Goetzel Miller baked them as well although I never knew her.
Christmas Cookies Springerle
Here’s a video I made with just a little bit of history about springerles and how they’re made... or at least how I make them LOL.
A Brief History on Pastry Molds | Springerle, Lebkuchen, and More!
A brief history on pastry molds known as Gebäckmodel for holiday cookies such as lebkuchen, springerle, speculaas, and more.
See the first German recipe (from 1688) for springerle cookies that has been translated into English.
In modern times, springerle cookies have anise seed. But, in history, did this recipe call for aniseed?
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Music credit:
#springerle #Gebäckmodel #SCAatHome #pastrymold #mySCA
Sprigerle with Chef E
Chef Elizabeth Podsiadlo, the Opera singing Chef, teaches you how to easily bake Sprigerle cookies!
All presses, flavor oils, and hartshorn are on her website.
TheOperaSingingChef.com
Trifle
Trifle is an English dessert dish made from thick custard and diced fruit, interwoven with a thin layer of sponge fingers or more delicate sponge cake soaked in sherry or other fortified wine and/or fruit syrup, and almost always topped with whipped cream. The fruit and sponge layers are suspended in fruit-flavoured jelly. These ingredients are usually arranged to produce three or four layers.
This video is targeted to blind users.
Attribution:
Article text available under CC-BY-SA
Creative Commons image source in video