Speculoos Cookies
Serves
25
Total Time
1hrs 3mins
Calories
108
Traditionally baked in early December, Speculoos are thin, crunchy Belgian cookies with a carmelized, almost-but-not-quite-gingerbread flavor.
- Unsalted butter115 gcold
- Granulated sugar75 g
- Dark brown sugar165 g
- Baking soda¼ teaspoon
- Salt¼ teaspoon
- Ground cinnamon½ teaspoon
- Nutmeg¾ teaspoonfinely grated
- Ground cloves½ teaspoon
- Ground ginger1 teaspoon
- White pepper¼ teaspoonground
- Black pepper¼ teaspoonground
- Ground cardamom½ teaspoon
- Vanilla extract8 g
- Egg1
- All purpose flour235 g
Ingredients
- 1. Add unsalted butter, granulated sugar, dark brown sugar, baking 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 all purpose 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 the dough until 1/8" (5mm) thick
- 11. Cut out cookies
- 12. Transfer cookies to baking sheets
- 13. Bake until browned at edges - 8 min, 190°C
- 14. Let cool - 5 min
- 15. Transfer onto cooling rack
Method
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