Based on a recipe from Juliette’s Speculoos: Recipes from Bruges’ most charming biscuit bakery. Learn how to make these cute and delicious gingerbread cookies. if reading the recipe is not enough, you can always ask a chef to show you how to do it. Speculoos are traditionally cut into windmill shapes and left un-iced. You can find cutters or fun patterned wooden rolling pins on Amazon. Otherwise, any Christmas cookie cutter will do!
1 hour, 14 minutes
- 3 1/2 sticks (400 grams) butter, softened to room temperature
- 2 1/2 cups (500 grams) brown sugar
- 3/4 cup (200 grams) demerara sugar
- 1 egg
- 1/4 cup (50 ml) water
- 8 cups (1 kg) flour
- 2 1/2 teaspoons (10 grams) baking powder
- 2 1/2 teaspoons (10 grams) speculoos spices (recipe below)
- Speculoos Spice Blend:
- About a 1/4 cup
- 1/2 teaspoon (2 grams) ground cardamom
- 1 teaspoon (4 grams) black pepper
- 1 teaspoon (4 grams) ground ginger
- 2 teaspoons (8 grams) ground cloves
- 2 teaspoons (8 grams) ground nutmeg
- 6 teaspoons (24 grams) cinnamon
- In a large mixing bowl or in the bowl of a standing mixer add the softened butter and sugars and mix well. Beat in the egg, then add the water and continue to mix.
- Sift the flour with the baking powder and speculoos spices into the dough. Knead until you have a crumbly dough.
- Roll into a ball and cover with plastic wrap. Place in the refrigerator and let the dough rest overnight.
- Preheat the oven to 350 degrees F (180 C).
- Roll out the dough to about 1/4-inch-thick and cut with a cookie cutter.
- Place cookies onto a parchment-lined baking sheet and bake for about 14 minutes. Press the center of a cookie and when it rises back, then it is ready.
- Let the cookies cool on the baking sheet before removing. Speculoos is still soft when it comes out of the oven, but they harden once cooled.
- Ice as you desire or leave them plain.
Courtesy of Foodista.com – The Cooking Encyclopedia Everyone Can Edit