Patterned Wooden Rolling Pins - Norpro Springerle Rolling Pin
Are there any cooks out there who would not love to have one of these beautiful patterned rolling pins? Yesterday I had shared a post of one but did not know where to find them. After going on a search I have located them.
They are traditionally used for making springerle, a German biscuit with an embossed design. The dough is allowed to dry before cooking so that the design is imprinted. It is a mixture mostly of eggs, flour and powered sugar and are usually anise flavored.
The molds originated from the Christian ideals of marking sacramental bread and the themes then evolved over time to include things like family and marriage. The name means "little jumper" thought to possibly stem from the popping up effect after leavening. Springereles are seen mostly at Christmas-time but who would not want to use this lovely roller on most any pastry or cookie?
Order your patterned pin now in time for fall baking season!
Recipe for Springerle from allrecipes.com:
After rolling - photo by Andreas Bauerle
Directions
Lightly grease 4 cookie sheets. Sprinkle with anise seeds. Set aside until needed.
Mix the flour and baking powder together in a bowl until well blended. Place the eggs, sugar, and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes. Slowly stir in the flour mixture until a thick dough forms.
Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over the dough. Place springerle molds onto the dough; press down hard and evenly until the mold's design registers in the dough. Remove the mold. Use a small knife to cut around each cookie, and place on prepared cookie sheets. Repeat, until all dough has been used. Cover the cookies with a lightweight cotton cloth, and allow to dry 8 hours, or overnight.
Preheat oven to 250 degrees F (120 degrees C).
Bake cookies in preheated oven until tops are pale brown and set, 25 to 30 minutes. Cool on a rack. Store in an airtight container.
Lightly grease 4 cookie sheets. Sprinkle with anise seeds. Set aside until needed.
Mix the flour and baking powder together in a bowl until well blended. Place the eggs, sugar, and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes. Slowly stir in the flour mixture until a thick dough forms.
Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over the dough. Place springerle molds onto the dough; press down hard and evenly until the mold's design registers in the dough. Remove the mold. Use a small knife to cut around each cookie, and place on prepared cookie sheets. Repeat, until all dough has been used. Cover the cookies with a lightweight cotton cloth, and allow to dry 8 hours, or overnight.
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| After drying - photo byAndreas Bauerle |
Preheat oven to 250 degrees F (120 degrees C).
Bake cookies in preheated oven until tops are pale brown and set, 25 to 30 minutes. Cool on a rack. Store in an airtight container.
After baking - photo by Andreas Bauerle
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