I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Tuesday, January 31, 2012

Speculoos

Speculoos
From around my french table.

1 2/3 C flour
1/4 tsp salt
1/4 tsp baking soda
2 1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves

7 Tb butter
1/2 C sugar
1/2 C packed light brown sugar
1 lg egg, room temperature

Whisk together first group and set aside.

In a stand mixer loaded with a paddle attachment, beat butter until creamy.  Add sugars and beat about 2 minutes.  Beat in egg.

With mixer on lowest speed, add ry ingredients in 3 additions, mixing only until the flour disappears into the soft dough.  Flour at the bottom or dough not being entirely smooth is normal.

Use your hands and knead dough 2 or 3 times to eliminate any dry spots.

Divide dough in half or thirds.  Take each section and make a disk about 1/4" thick between wax paper.  Refrigerate for at least 3 hours.  (Up to 3 days, or frozen for up to 2 months.)

Center a rack in the oven and preheat for 350.  Line a sheet with parchment.  Choose a cookie cutter and cut out as many cookies as possible and place onto lined sheet.  Move scraps to fridge to chill and use.  Bake 8-10 minutes until lightly golden and slightly brown around the edges.  Allow to rest on sheet before transferring to a rack to cool.

No comments:

Post a Comment