These are the traditional dutch and belgian cookies, lot of people asked me about them, so finally I did them with their traditional wooden mold, which I bought in my favorite shop in Haarlem, don't miss it if you ever come to the Netherlands. Nowadays speculoos are eaten along the year, but they are traditionally for St Nicholas and Christmas. Don't worry if you don't have the mold you can perfectly use any other cookie cutter and if you have a springerle mold or rolling pin will be suitable as well. As you can see I made some of them with a christmas tree cookie cutter and my Christmas tree has now yummy ornaments. These cookies are specially known for the special flavour of the spices. Some of the recipes include almond I rather to add them, but you can also avoid them if you prefer.
Speculoos Cookies
Preheat the oven to 150° and line a tray with baking paper.
On a lightly floured surface roll out the dough and cut into shapes. If you are using the molds dust the molds with flour and fill them with the dough, lightly press with you hands or using a pin roll, cut with a knife the excess and unmold . Make sure to dust with flour between each impression.
Bake the cookies for 10-15 minutes until cookies are set and just beginning to turn light gold around edges, the time will depend on the size of your cookies. Remove from the oven and let them on the tray for 2 minutes and transfer on a wire rack until they are cold. Store in an airtight container. They can be stored for a week.
If you can not find out the spices mix you can easily mix 2 tsp ground cinnamon, 1/2 tsp nutmeg, 1/2 tsp cloves, 1/2 tsp ginger, 1/4 tsp white pepper and 1/4 tsp cardamom.
150g brown sugar
100 g unsalted butter at room temperature
250g all purpose flour
20 g speculoos spices mix
1/4 teaspoon baking powder
25 g grated almonds you can use also almond flour
60 ml water
Sift the flour, the spices and the baking powder. Crush slightly the grated almonds, set aside. In a large bowl combine the sugar and the butter with and electric mixer on medium speed until fluffy. Add the half of the flour mixture and beat, add the water, then remaining flour mixture. Shape into a disk and wrap it with plastic foil. Let it overnight in a cool place to let the spices to permeate the dough.
100 g unsalted butter at room temperature
250g all purpose flour
20 g speculoos spices mix
1/4 teaspoon baking powder
25 g grated almonds you can use also almond flour
60 ml water
Sift the flour, the spices and the baking powder. Crush slightly the grated almonds, set aside. In a large bowl combine the sugar and the butter with and electric mixer on medium speed until fluffy. Add the half of the flour mixture and beat, add the water, then remaining flour mixture. Shape into a disk and wrap it with plastic foil. Let it overnight in a cool place to let the spices to permeate the dough.
Preheat the oven to 150° and line a tray with baking paper.
On a lightly floured surface roll out the dough and cut into shapes. If you are using the molds dust the molds with flour and fill them with the dough, lightly press with you hands or using a pin roll, cut with a knife the excess and unmold . Make sure to dust with flour between each impression.
Bake the cookies for 10-15 minutes until cookies are set and just beginning to turn light gold around edges, the time will depend on the size of your cookies. Remove from the oven and let them on the tray for 2 minutes and transfer on a wire rack until they are cold. Store in an airtight container. They can be stored for a week.
If you can not find out the spices mix you can easily mix 2 tsp ground cinnamon, 1/2 tsp nutmeg, 1/2 tsp cloves, 1/2 tsp ginger, 1/4 tsp white pepper and 1/4 tsp cardamom.
How are your Christmas preparation doing?
Have a nice week ♥
Have a nice week ♥
