Speculaas
"Use imprint to make."
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
32 cookies
ingredients
- 3 1⁄2 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons cinnamon, ground
- 1 teaspoon ginger, ground
- 3⁄4 teaspoon cardamom, ground
- 1⁄4 mace, ground
- 1⁄4 teaspoon white pepper, freshly ground
- 1⁄4 teaspoon clove, ground
- 6 ounces butter, softened
- 1 cup light brown sugar, packed
- 1⁄3 cup water
- confectioner's sugar (for surface)
directions
- Preheat oven to 325 degrees.
- Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, mace, white pepper, and cloves in a large bowl.
- Cream butter and brown sugar until light and fluffy.
- Beat in half the flour mixture. Beat in water, then remaining flour mixture.
- Shape into 3 disks. Pat each to a 1-inch thickness, wrap in plastic, and refrigerate for 1 hour.
- Dust surface and springerle mold (or rolling pin) lightly with confectioners' sugar. Roll out dough to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough). Cut a piece of dough about the size of the mold. Press mold firmly into dough, flip over, and gently roll over dough with a rolling pin. Flip over, and press onto a parchment-lined baking sheet. Using a knife, trim excess dough. Gently coax dough out of mold with fingertips and onto a baking sheet.
- Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet. Freeze until firm, about 1 hour.
- Place 1 sheet of cookies in the oven, and immediately reduce temperature to 250. Bake, 1 sheet at a time, until cookies are set and just beginning to turn light gold around edges, 55 to 65 minutes.
- Let cool on sheets on wire racks.
- Cookies will keep, covered, for up to 1 week.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
