SPICED SPECULAAS

Canadian Living - Holiday Entertaining - - Make- a head recipes -

Hands-on time: 40 min­utes

To­tal time: 2¼ hours

Makes: about 15 cook­ies

Th­ese fra­grant spiced cook­ies orig­i­nate from Hol­land, where they are en­joyed at the feast of Sin­terk­laas (St. Ni­cholas, a Dutch hol­i­day char­ac­ter).

½ cup un­salted but­ter, soft­ened

1 cup packed brown sugar

1 egg

2 cups all-pur­pose flour

2 tsp each cin­na­mon and ground gin­ger

½ tsp bak­ing soda

¼ tsp each ground car­damom, ground

cloves and nut­meg

¼ tsp each salt and pep­per

In large bowl, beat but­ter with brown sugar un­til fluffy; beat in egg. In sep­a­rate bowl, whisk to­gether flour, cin­na­mon, gin­ger, bak­ing soda, car­damom, cloves, nut­meg, salt and pep­per; stir into but­ter mix­ture just un­til com­bined. Turn dough out onto lightly floured work sur­face; knead un­til smooth. Di­vide in half; shape into discs. Wrap in plas­tic wrap; re­frig­er­ate un­til firm, about 30 min­utes. Lightly dust 4½- x 3-inch wooden cookie (speculaas) moulds with flour. Add 2 tbsp of the dough to each mould, press­ing firmly and tap­ping on work sur­face to im­print image. Flip over; tap cor­ner of moulds or use blunt end of knife to re­lease dough. Ar­range, 1 inch apart, on parch­ment pa­per–lined rim­less bak­ing sheets. Trim ex­cess dough from around edges. Re­peat with re­main­ing dough. Re­frig­er­ate un­til firm, about 30 min­utes.

Bake, 1 sheet at a time, in 350°F oven un­til edges are dark­ened and tops are firm, about 15 min­utes. Let cool on pans for 3 min­utes; trans­fer di­rectly to racks to cool com­pletely. (Make-ahead: Store in air­tight con­tainer for up to 5 days.)

PER COOKIE: about 166 cal, 2 g pro, 7 g to­tal fat (4 g sat. fat), 25 g carb (1 g di­etary fi­bre, 13 g sugar), 27 mg chol, 81 mg sodium, 45 mg potas­sium. % RDI : 2% cal­cium, 7% iron, 6% vit A, 11% fo­late.

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