I came across this charming wooden Koi fish cookie mold on Ebay and had to try it.
After some research and experimenting, I found a recipe that is tasty and doesn't expand. Because the dough doesn't rise much as it bakes, the cookies hold the shape and details of the mold.
It is a good idea to season the mold with some mineral oil. This step will help the dough to release easier. Coat the mold, wrap it in foil, and put it in a 200 degree oven for 30 minutes. Leave it in the foil overnight.
The original recipe called for anise flavoring oil, but I substituted it with lemon. You can substitute your own favorite.
Pack the dough firmly into the mold. Turn the cookie out by tapping the mold on a parchment covered work surface.
Ready for baking!
It all begins by beating your eggs in a stand mixer until they are a light yellow color and foamy.
This recipe is meant to be used with molds. The dough remains a light color as it bakes which helps the details of the cookies to pop.
Springerle Cookie Dough
Recipe modified from The Springerle Baker
One-half recipe makes approximately 2-1/2 dozen goldfish cookies, approximately 3-1/2” x 2”
½ teaspoon Baker’s ammonia
2 tablespoon whole milk or cream
6 cups sifted powdered sugar
6 large eggs at room temp
½ cup unsalted butter, softened
½ teaspoon salt
½ teaspoon lemon flavoring oil (or a little more if you like)
10 cups sifted cake flour
¼ teaspoon Baker’s ammonia
1 table whole milk or cream
3 cups sifted powdered sugar
3 large eggs at room temp
¼ cup unsalted butter, softened
¼ teaspoon salt
¼ teaspoon lemon flavoring oil (or a little more if you like)
5 cups sifted cake flour
*Flour measurement may be adjusted – I live in a very dry climate and cut back by one cup
*Baker's Ammonia (a.k.a. Ammonium Carbonate) is an old-time leavening agent for any cookies, producing an especially light, delicate texture.
1. Dissolve Baker's ammonia in milk and set aside. Beat eggs in a stand mixer until thick and lemon-colored (10-20 minutes). Slowly beat in the powdered sugar, then the softened butter.
Add the Baker's ammonia and milk, salt, and preferred flavoring. Let this mixture mix on medium speed for about 30 minutes or so. Gradually beat in as much flour as you can with the mixer. Turn out onto floured surface and knead in enough of the remaining flour to make a good print without sticking.
2. Allow cookies to dry uncovered overnight in a cool room until a crust forms on top.
3. Bake cookies at 300 degrees for 15-25 minutes. Bake until barely golden on the bottom, cookies should not be colored on top.
4. Cool cookies on wire racks and store them in air-tight containers. Freeze in zip-top bags.
*Bake on parchment paper
*The drying step results in a more detailed cookie
*Low humidity days are best for making these cookies