Source: Everybody Eats Well in Belgium Cookbook By R.Van Waerebeek
Makes 20 servings.
Preparation time: 1 hour
Tips: Prepare dough 1 day ahead.
Ingredients
Preparation
8 tablespoons unsalted butter (1 stick) room temperature
3/4 cup dark brown sugar
1 large egg
1 cup all-purpose flour
1/4 cup cake flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch of ground cloves or nutmeg
1/4 cup sliced almonds, slightly toasted, optional
1. Beat the butter and sugar in a mixing bowl with a wire whisk or an electric mixer until light and fluffy, 3 to 5 minutes. Stir in the egg.
2. Sift the two flours with the salt, baking soda, cinnamon, ginger, and cloves into another mixing bowl.
3. Stir the flour mixture into the creamed butter with a spatula until just combined to make a soft, smooth dough. Do not overwork the dough. Roll into a ball and wrap in plastic wrap. Refrigerate for at least 12 hours or overnight to develop the flavor.
4.Preheat the oven to 350 F degrees. Line 2 cookies sheets with aluminum foil and butter the foil generously. Teflon sheet may be used instead, no need to grease.
5. Roll out the dough 1/8-inch thick between 2 sheets of plastic wrap or on a cold, marble surface. If the dough becomes too sticky and difficult to handle, put it in the freezer for a few minutes until the batter hardens again.
6. Use a sharp knife cut 3" x 2" or use a cookie cutter to cut into shapes. During baking cookies grow and flatten significantly. Use a metal spatula to place them about 1-inch apart on the lined cookie sheets.
Optional: sprinkle the cookies with lightly toasted sliced almonds and press the nuts lightly into the dough.
7. Bake until golden brown, 10 to 12 minutes. Watch them, they burn quickly. Transfer to a wire rack and cool. The cookies will keep in an airtight container for several weeks.
NOTES : If you happened to have a Speculoos cookie mold (wooden mold with decorative carved forms) here is how to use it: Dust the mold lightly with flour. Roll the dough into the mold, pressing it into the carved-out portions. Cut away the excess dough with a sharp knife. Gather the dough scraps up and roll out again. Turn the mold upside down and give it a sharp tap to unmold the cookies onto the cookie sheets.
Makes approximately 20 cookies depending on the shapes and size selected.
Flemish Spice Cookies
Belgian Speculoos
