Hey my Loves,
I made cookies todayyy!! 😀 I want to share the recipe with you. I have a full box full of cookies, so I bet they’ll be enough for a family afternoon tea get together.
They’re Speculaas cookies. We celebrate Saint Nicholas here in Belgian, which is kind of like a myth. It’s the 6th of December, but these cookies are really a part of the tradition.
The recipe is:
200 grams cassonade sugar (super dark sugar, which also exists in the “blonde” variant, which I have used here)
337.5 grams self-rising flour
1/4 teaspoon cinnamon
1/4 teaspoon Speculaas herbs (see below how you can make them)
62,5 ml water
87.5 grams butter
How to make Speculaas herbs:
8 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons clove powder
1 teaspoon ginger powder
1 teaspoon white pepper
1-2 teaspoons cardamom
1. Mix all ingredients together in a kitchen robot or mix by hand (which is what I did and believe me, you don’t need an expensive kitchen robot). Knead it until you get an egal ball. Put it in cling wrap and keep it in the fridge for one night.
2. Cover your work area with flour, so the dough doesn’t stick and roll out the dough until it gets as thin as 3mm.
4. Take out the cookies with a cookie cutting shape or like myself, with a glass (works fine as well, just make sure it has not a super thick edge otherwise it will not “cut” through the dough properly).
5. Put the cookie shaped dough on baking paper and put it in the oven at 180 degrees Celcius for 10-12 minutes. I went for 10 minutes and they are perfectly crispy like that.
It makes working on my book a lot more cosy, that’s for sure!
Let me know if you tried the recipe.
Lots of love,