Try this Speculoos - Belgian Spice Cookies recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350 with the rack in the middle position. Line 2 baking sheets with parchment.
In a small bowl, stir together the cinnamon, coriander and allspice. Measure 1 teaspoon of the spice mixture into another small bowl, whisk the white sugar into it and Set Aside. In a medium bowl, whisk together the cake flour, baking soda, cloves and remaining spice mix.
In a stand mixer with the paddle, beat the butter, brown sugar and salt on low until combined, about 30 seconds. Increase to medium high and beat until fluffy and pale about 5 minutes. With the mixer running, gradually add the corn syrup and 2 tablespoons water. Using a silicone spatula, scrape the sides of the bowl, then mix for another 30 seconds. Reduce to low, add the flour mixture and mix until the ingredients just begin to form an evenly moistened dough, about 15 seconds.
Dust the counter liberally with flour and scrape the dough onto it Gently knead the dough, giving it 2 or 3 turns, until smooth; it should feel moist and supple, but should not be sticky. Divide the dough in half; wrap 1 piece in plastic and set aside. with your hands, pat the second piece into a rough 8x6 rectangle.
Using a well floured rolling pin, roll the dough rectangle to an even 1/8" thickness. With a 2 inch rectangular or round cookie cutter with fluted edge, cut out cookies as close together as possible. Use an offset spatula to carefully transfer the cutouts to one of the prepared baking sheets, spacing them about 1/2 inch apart.
Gently pat the dough scraps together and re-roll and cut out more cookies.
Sprinkle cookies evenly with half of the spiced sugar, then refrigerate uncovered for 15 minutes.
While those cookies chill, repeat with remaining dough.
Bake cookies until firm and beginning to brown, 16-18 minutes, rotating once half way through. Cool on the baking sheet for 10 minutes, then use a wide metal spatula to transfer them to a wire rack. Cool completely before serving.
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Serving Size: 1 Serving (12g) | ||
Recipe Makes: 72 Servings | ||
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Calories: 69 | ||
Calories from Fat: 52 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 50mg | 2 % | |
Potassium 7.2mg | 0 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 4g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 69
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