Speculoos (Belgian Spice Cookies) - cooking recipe

Ingredients
    2 cups all-purpose flour
    3 teaspoons ground cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon ground nutmeg
    1/4 teaspoon ground allspice
    1/4 teaspoon ground cloves
    1/2 teaspoon table salt
    1/4 teaspoon baking soda
    1/4 teaspoon baking powder
    1 cup unsalted butter, room temperature
    1/2 cup white sugar
    1/4 cup firmly packed light brown sugar
    1 teaspoon vanilla extract
Preparation
    Preheat oven to 350\u00b0F.
    Sift together flour, spices, baking soda, baking powder and salt.
    In the work bowl of a stand mixer, cream together butter, white sugar, brown sugar and vanilla.
    Add dry ingredients to mixer, a few spoonfuls at a time, mixing on low speed until combined.
    Wrap dough tightly in plastic wrap. Refrigerate 60 minutes.
    Place dough on Silpat or parchment. Roll dough out to about 1/4\" thickness - about the size of the Silpat. Use bench flour as necessary to prevent sticking. Transfer Silpat to a cookie sheet.
    Bake in preheated oven for 20-25 minutes. Cut into 3x2\" rectangles with a pizza wheel.
    Transfer Silpat to a cooling rack until room temperature. Store in a tightly sealed container.

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