In the December 2018 issue of Country Living I found this recipe on speculoos cookies, it was actually a cookie sandwich with a dark chocolate ganache. However, after my recent difficulties in getting the right texture in these eggnog truffles, I decided only to bake the cookies and not to try my hands on the ganache creme.
I made the following modifications. Replacement of the light muscovado sugar with the dark version of muscovado sugar, as I could not locate the light version in my local supermarket. I actually think, that the use of the dark version give a more spicy flavour.
As I did not have any mixed spice, I decided to use a mixture of spices for the German lebkuchen.
If you are looking for other suggestions for spicy cookies, when take a a look at these bastognes.
Speculoos cookies: - 24 cookies
- 125 g butter - soft
- 125 g dark muscovado sugar
- 2 tablespoons milk
- 250 g (cake) wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground German Christmas cake spice mixture or ground mixed spice
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cloves
- ½ teaspoon salt
- Whip the butter and muscovado sugar together until pale and fluffy using an electrical hand mixer.
- Add in the milk, and beat again.
- In a separate mixing bowl weight in the flour, baking powder and soda and all the spices. Stir everything together.
- Add the flour and spices mixture little by little into the butter-sugar mixture.
- After the final addition the cookie dough looks like bread crumble, but keep whipping for another 2 minutes, until the dough texture changes and stick more together.
- Divide the dough into 2 portions, which are shape in a discs shape, which is covered in cling film.
- Let the cookie dough rest cold for minimum 1 hours, night over or up to 2 days.
- Take the cookie dough out of the refrigerator. Let it rest for ½ hour.
- Heat up the fan oven to 170'C.
- Roll the cookie dough into a thickness of approx. 5 mm.
- Use a biscuit cutter of approx 6 cm to stamp our the cookies.
- Re-roll the cookie dough until, all the dough is used. If the dough becomes too warm, when let the dough rest cold for 30 minutes.
- Place the cookies on baking tray covered with baking parchment.
- You can stamp a pattern into the surface of the cookie using a glass with a pattern in the bottom.
- Bake the cookies at 15-18 minutes at 170'C (fan oven), until they are they are firm.
- Cool down the cookies, before they are stored in airtight containers.
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