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re: Springle cookies question - spread too thin?

Misc.
You most common culpirts are these:

dough too soft, must be a firm dough that sets out over night afer you have rolled them out of course

also with Heartshorn salz, ammonium carbonate, the cookies do not spread out they puff up!

You will have crunchy outsides and puffy nsides if you switch to ammonium carbonate.

the on line cooking supply paces have this product, it is also known as bakers ammonia.....do try it, but you must be wary of how much you use....

a fresh new bottle only the tip of a sharp knife but as your bottle ages a little more like 1/8th spoon.

In Germany we use Ammonium carbonate for springerles

My best wishes
MsgID: 216926
Shared by: Frau eberle from Oregon
In reply to: ISO: Springle cookies question
Board: Holiday Cooking and Baking at Recipelink.com
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Reviews and Replies:
1 ISO: Springle cookies question
  carol mansfield ohio
2 Recipe(tried): Springerle cookie tips
  Chris H Billings MT
3 re: Springle cookies question - spread too thin?
  Frau eberle from Oregon
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