Here's a recipe that I developed this summer; it will make beautiful and tasty gingerbread. Be sure to choose a deeply and boldly carved design, one without really fine details. You'll make the non Springerle lovers very happy!
Molded Gingerbread Cookies
Put into large mixing bowl and whisk together:
3 cups plus 2 tablespoons unbleached flour
¾ teaspoon baking soda
½ cup sugar
1 ½ teaspoons cinnamon
½ teaspoon ground cloves
2 teaspoons ground ginger
½ teaspoon nutmeg
½ teaspoon salt
Measure into a large measuring cup and mix thoroughly:
½ cup vegetable oil
½ cup molasses
½ cup dark corn syrup
2 tablespoons water
Now combine the flour mixture and the liquid mixture together either by hand or in a heavy standard mixer using the flat blade (not the whisk). Mix until the dough holds together, adding 1 or 2 tablespoons of water only if necessary to bind the dough. Knead the dough into a solid mass and place into a tightly sealed zipper bag. Let the dough rest for 1 hour or refrigerate overnight.
On a lightly floured surface, roll the dough with a plain rolling pin about ½ to 5/8 inch thick, depending on the depth of your cookie mold. Using a pastry brush, flour the surface of your cookie mold. Press firmly onto the flat surface of the dough and then lift the mold straight up. Re-flour the mold for every pressing.
Cut and place the cookies on a parchment lined cookie sheet. Let cookies dry for 8 – 12 hours.
Bake at 300 degrees for 12 minutes. Large cookies will need 14-15 minutes.
You can also use all molasses, but you will need to add an additional 6 Tablespoons of flour.
This recipe is easy to double.