Dutch Speculaas Cookies
Posted by Donna-Marie Pye on
These Dutch spice cookies are traditionally moulded in carved wooden boards and unmoulded before baking. Because they reflect the design of the moulds, they got their name from the Latin word “Speculum or looking glass”. This recipe for an easier rolled version has the same memorable flavour. They are so pretty added to a holiday cookie tray.
Ingredients...
- ½ cup butter, room temperature
- 1 cup packed brown sugar
- 1 large egg
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- 2 tsp EACH cinnamon and ground ginger
- ½ tsp baking powder and baking soda
- ½ tsp allspice
- ¼ tsp EACH ground cardamom, cloves and nutmeg
- ¼ tsp EACH salt and pepper
- 1 tbsp milk
- ½ cup sliced almonds
Method...
- Line 2 baking sheets with parchment paper or grease; set aside. Preheat oven to 350 F.
- In a large bowl, beat butter with sugar until fluffy; beat in egg.
- In a separate bowl, whisk together all-purpose and whole wheat flours, cinnamon, ginger, baking powder, baking soda, allspice, cardamon, cloves, nutmeg, salt and pepper. Using a wooden spoon, stir into butter mixture in 3 additions.
- Turn out onto lightly floured surface and gather into ball; knead 10 times. Shape into rectangle; wrap and refrigerate for 30 minutes.
- On lightly floured surface, roll out dough to ¼-inch thickness. Using cookie cutter, cut into 3 x 2-inch rectangles or other shape; place ½-inch apart on prepared pans. Brush with milk. Press almond slices into top of each in decorative pattern.
- Bake in centre of preheated oven until edges darken slightly and tops are firm, 8 to 10 minutes. Let cool on pan on rack for 5 minutes; transfer to rack and let cool completely. (Make Ahead: Layer between waxed paper in airtight container and store for up to 4 days or freeze for up to 2 weeks).
Makes about 28 cookies
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