Speculoos A Flemish Spice Cookie Food

BELGIAN SPICE COOKIES (SPECULOOS)

Steps:

• Whisk together the flour, cinnamon, cardamon, cloves, baking soda and salt. Set aside.
• Add turbinado sugar to food processor fitted with steel blade. Process for 30 seconds to break down sugar crystals. (See Tip 4)
• Add the chilled butter to the food processor. Process until butter is incorporated with the sugar, about 30 seconds. Add the egg. Process until incorporated, about 10 seconds.
• Add the dry ingredients to the sugar/butter mixture in the food processor. Process until flour is well incorporated, about 30 seconds.
• Transfer cookie dough to gallon Ziploc bag. Leaving the top open, roll the dough into an even layer that fills the bag. As you roll, turn the bag occasionally and lift the plastic from the dough so that it doesn't cause creases. Seal the bag, and place in freezer for at least 30 minutes. See (Tips 5 and 6)
• Preheat oven to 300°F
• Line two baking sheets with parchment paper or silicone mats. Put the ziploc bag on a cutting board and slit it open. Turn the firm dough onto a parchment lined board or counter; discard the bag. Trim the four sides of the dough with a fluted pastry wheel cutter. Using a ruler as a guide and a fluted pastry cutter wheel, cut the dough into 32 1-1/4 inch rectangles. (See Tip 7)
• Bake at 300°F for 30 minutes. Remove from oven and let cool on baking sheet for 20 minutes.
• Yield: 32 Belgian Spice Cookies. (See Tip 8)

SPECULOOS (A FLEMISH SPICE COOKIE)

Steps:

• Combine flour, baking powder, salt, cinnamon, ginger and cloves in a medium bowl. Set aside.
• Cream brown sugar and butter together in a large bowl. Add the egg and beat until fluffy. Add the dry ingredients gradually and mix until combined.
• Divide the dough in two halves. Flatten each half and wrap with plastic wrap. Refrigerate for 1 hour.
• Preheat oven to 350°F Grease two baking sheets. Lightly flour a work surface and your rolling pin. Roll out each dough piece until very thin. Cut cookies with a cookie cutter, roll out remaining dough and cut again. Repeat with the second dough piece.
• Put cookies on the baking sheets and bake until the edges start to darken, about 8 minutes. Transfer to a rack and cool.

SPECULOOS (BELGIAN SPICE COOKIES)

Steps:

• Preheat oven to 350°F.
• 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.

BELGIAN SPICE COOKIES

Steps:

• Combine first 6 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until light. Add egg and beat until fluffy. Gradually add dry ingredients and beat just until combined. Divide dough in half. Flatten each half into rectangle. Wrap with plastic; chill 1 hour.
• Preheat oven to 350°F. Lightly butter 2 large baking sheets. Roll out 1 dough piece on lightly floured work surface to 13 x 9-inch rectangle. Trim edges to form 12x8-inch rectangle. Cut into 24 4x1-inch rectangles. Lightly press miniature cookie cutter into each rectangle to make imprints (do not cut through dough). Arrange cookies on prepared baking sheets, spacing 1 inch apart. Bake until edges begin to darken, about 8 minutes. Transfer cookies to rack and cool. Repeat with remaining dough piece.
• Working with 1 cookie at a time, brush imprints with melted white chocolate. Sprinkle colored sugar generously over chocolate. Let stand until chocolate sets, about 2 hours. Shake off excess colored sugar. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

SPECULOOS COOKIES & HOMEMADE COOKIE BUTTER RECIPE BY TASTY

Steps:

• To make the splice blend, combine spices in a small bowl and mix until evenly distributed.
• To make the cookies, combine flour, salt, baking powder, and spice blend in a large mixing bowl,. Mix until blended.
• In a new large bowl, mix together the butter, sugar, and brown sugar. Mix in the egg.
• Add the flour mixture and combine until well mixed and dough forms.
• Remove dough from bowl and wrap with plastic wrap. Refrigerate for 2-6 hours.
• On a floured surface, roll out the dough to a ⅛- to ¼-inch (3mm - 6mm) thickness.
• Cut the dough into desired cookie shape.
• Optional: use speculoos style cookie molds to shape cookies.
• Place cookies on parchment covered baking tray and bake at 350°F (175°C) for 12-14 minutes.
• To make the cookie butter, combine cookies, condensed milk, evaporated milk, and butter in a food processor.
• Blend until peanut butter texture forms.
• Enjoy!