|I am ridiculously in love with all Springerle moulds, but this one is particularly amazing! You can see my wonky cutting!|
|My definitions are not too too bad on these. It is a multi-image mould, but I pressed them as if they were individuals, concentrating n one image at a time.|
Notice poor old bottom left. It's a bit bloated!
|The fish moulds are not very deeply cut and some definition is obscure, however overall they turned out better than I had expected. The little heart biscuit is far prettier when done that unbaked.|
I used the 6 cups of sugar/6 eggs/Baking Powder recipe (found in the Facebooks "The Springerle Cooking Appreciation Group"'s files, but I can't remember which, sorry) and added the rind of 2 lemons. They smell delicious! I have eaten a total flop of a Swiss Cow, who wouldn't come free of the tray (because I hadn't floured them) and it was very tasty. Might share one right now with our coffee, but the rest are for Easter.
|These are unbaked...|