Speculoos Cookies
Serves
25
Total Time
63 MINS
Calories
108
Traditionally baked in early December, Speculoos are thin, crunchy Belgian cookies with a carmelized, almost-but-not-quite-gingerbread flavor.
- Unsalted butter
115 g (about ½ cup)cold
- Granulated sugar
75 g (about ¼ cup)
- Dark brown sugar
165 g (about ¾ cup)
- Bicarbonate of soda
¼ teaspoon (about 1.16 g)
- Salt
⅛ teaspoon (about 0.78 g)
- Ground cinnamon
½ teaspoon (about 1.33 g)
- Nutmeg
¾ teaspoon (about 1.76 g)finely grated
- Ground cloves
½ teaspoon (about 1.12 g)
- Ground ginger
1 teaspoon (about 1.85 g)
- White pepper
1 pinch (about 0.13 g)ground
- Black pepper
1 pinch (about 0.13 g)ground
- Ground cardamom
½ teaspoon (about 1 g)
- Vanilla extract
8 g (about 1 ⅞ teaspoons)
- Egg
1 (about 50 g)
- Plain flour
235 g (about 1 ¾ cups)
INGREDIENTS
- 1. Add unsalted butter, granulated sugar, dark brown sugar, bicarbonate of soda, salt, ground cinnamon, nutmeg, ground cloves, ground ginger, white pepper, black pepper, ground cardamom and vanilla extract to a clean large mixing bowl
- 2. Mix until light and fluffy
- 3. Add egg to the large mixing bowl
- 4. Mix until just combined
- 5. Add plain flour to a clean small bowl
- 6. Transfer dry ingredients to large mixing bowl gradually while mixing
- 7. Chill in fridge - 30 min
- 8. Pre-heat oven - 190°C
- 9. Line 3 clean baking sheets with parchment paper
- 10. Roll out large mixing bowl until 1/8" (5mm) thick
- 11. Cut out
- 12. Transfer content of large mixing bowl to 3 baking sheets
- 13. Bake until browned at edges - 8 min, 190°C
- 14. Let cool - 5 min
- 15. Transfer onto cooling rack
METHOD
Make this recipe in the Drop Recipes App
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