Speculoos (Belgian Spice Cookies) |
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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 8 |
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These rolled spice cookies are very similar to the Lotus brand Biscoff cookies distributed on some airlines. These are adapted from a recipe I found at Cupcake Project. 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 |
Directions:
1. Preheat oven to 350°F.
2. Sift together flour, spices, baking soda, baking powder and salt.
3. In the work bowl of a stand mixer, cream together butter, white sugar, brown sugar and vanilla.
4. Add dry ingredients to mixer, a few spoonfuls at a time, mixing on low speed until combined.
5. Wrap dough tightly in plastic wrap. Refrigerate 60 minutes.
6. 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.
7. Bake in preheated oven for 20-25 minutes. Cut into 3x2 rectangles with a pizza wheel.
8. Transfer Silpat to a cooling rack until room temperature. Store in a tightly sealed container.
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