Watch and learn how to make a delicious, lightly-spiced cookie perfect for celebrating the holidays. This dough comes together nicely and has a texture perfect for using with classic Dutch cookie molds or any cookie cutter for that matter. Why make ordinary gingerbread cookies when you can make speculaaspoppen instead? New videos every Thursday & Saturday!
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Where to order molds & original recipe: houseonthehill.net/recipes/spe...
Speculaas Cookie Recipe
3/4 cup softened butter, preferably unsalted
2 cups brown sugar (spooned, not packed)
1 egg
1 cup ground almonds
2 teaspoons cinnamon
1/2 teaspoon each of salt, cloves, ginger, cardamon, and mace (I substituted cinnamon)
2 teaspoons cocoa
grated rind of one lemon
3 cups flour
4-6 tablespoons milk
shaved or sliced almonds for undersides (omitted) and milk for tops
Cream butter and brown sugar together; add egg, almonds, then salt and flavor ingredients, and finally work in flour. Add 4-6 tablespoons milk to make a stiff dough. Refrigerate 30-60 minutes. Roll, print and cut out as in general directions.
Flour molds (for every use), knocking out excess. Press dough into mold, then cut excess dough off flush with back of mold with a wire or knife. Unmold carefully onto greased or parchment-lined baking sheet which is sprinkled with the shaved almonds. Brush with milk. No drying is needed before baking.
Bake at 350 degrees for 10-12 minutes. Yield 30-90 cookies depending on size. (I got 7 x-large cookies and 10, half-dollar-sized cookies.)
Lydia Ballerina music courtesy of audionetwork.com, and royalty-free Sprightly from iMovie. If you're reading this you deserve a plate of cookies, a tall glass of milk, and a carrot for your horse. Comment "Happy Holidaze!" below. :)