Speculaas

Recipe from: 14 April 2010
cookie

Ingredients 16
Servings
Time 15 mins
  • 200
    g
    Self-rising flour
  • 100
    g
    Dark brown sugar
  • 100
    g
    Butter
  • 2-3
    Tbs
    Milk
  • The finely grated zest of half an unwaxed orange
  • Additional flour to dust the work surface
  • 1
    Egg white,( optional)
  • Extra brown sugar ( optional)
  • Flaked almonds
  • 3
    tsp
    speculaaskruiden *
  • 8
    pt
    Ground cinnamon
  • 2
    pt
    Grated nutmeg
  • 2
    pt
    Ground cloves
  • 2
    pt
    Ground cardamom
  • 1
    pt
    Ground white pepper
  • 1
    pt
    Ground dried ginger
 

Method

25 mins
 
Pre-heat oven to 175 C and grease a baking tray.

Combine all the ingredients in a large bowl and knead well.

You’ll need to shape it into a reasonably soft, but quite firm ball without the dough sticking to your hands.

Cover the dough with cling wrap and chill in the fridge for an hour and a half.

Dust the work surface and then press down on the surface for an even flat layer.

Using a cookie cutter, cut out shapes from the dough and put these onto the baking tray.

Brush the top of each cookie with the egg white and sprinkle with extra brown sugar and flaked almonds.

Bake for about 25 minutes, or until you can see that the almonds are caramelizing and the cookies are turning a slightly darker shade of brown.

Remove from the baking sheet and allow to cool on a cooling rack.

*8 parts ground cinnamon,  2 parts grated nutmeg,  2 parts ground cloves, 1 part ground cardamom,  1 part ground white pepper and 1 part ground dried ginger
 

Read more on: food  |  cookies  |  bake  |  netherlands
 

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