Speculoos Belgian Spice Cookies Recipes

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 (BELGIAN SPICE COOKIES)

Steps:

• Heat the oven to 350 degrees F.
• Mix together the cinnamon, coriander, and allspice in a small bowl. Remove one teaspoon of the spice mixture and place it in another bowl, along with the white sugar.
• In a medium bowl, add the flour, baking soda, cloves, and the rest of the spice mixture and whisk.
• Using a stand mixer with the paddle, beat the butter, brown sugar, and salt on high for about 5 minutes, until fluffy and light. Add the corn syrup and water and mix for 30 seconds more.
• Add in the dry ingredients and mix on low until just combined.
• Divide the dough in half and lightly knead each half a couple of times. Press each into 8 inch squares. Wrap one in plastic wrap while you work with the other half.
• Roll one half of the dough out to 1/8 inch thick between two layers of parchment paper.
• Using a 2 inch round, square, or rectangle cookie cutter, cut the dough and gently lift the cut cookies to a parchment lined baking sheet, about 1/2 inch apart.
• If you like, you can use a smaller cookie cutter to make an imprint on the cookies. Poke a few holes in the center with a toothpick.
• Re-roll the scraps and cut more cookies. Sprinkle with the reserved sugar and spice mixture. Place the baking sheet in the refrigerator for 15 minutes before baking.
• Bake the cookies in the center of the oven for 15 to 18 minutes, rotating halfway through. Cool on the pan for 10 minutes before transferring to a wire rack.
• Repeat with the rest of the cookie dough.

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.