Belgian Spice Cookies (Speculoos)

americastestkitchen.com

Wayne

1½ cups (7½ ounces) all-purpose flour

5 teaspoons ground cinnamon

1 teaspoon ground cardamom

¼ teaspoon ground cloves

¼ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

¾ cup (6 ounces) turbinado sugar

8 tablespoons unsalted butter, cut into ½-inch pieces and chilled

1 large egg

subheading: KEY EQUIPMENT:

Food Processors

Rolling Pins

subheading: BEFORE YOU BEGIN:

For the proper flavor, we strongly recommend using turbinado sugar (commonly sold as Sugar in the Raw). If you can’t find it, use ¾ cup plus 2 tablespoons (6 ounces) of packed light brown sugar and skip the sugar grinding in step 2. In step 3, use a rolling pin and a combination of rolling and a smearing motion to form a rectangle. If the dough spreads beyond the rectangle, trim it and use the scraps to fill in the corners; then, replace the parchment and continue to roll. Do not use cookie molds or an embossed rolling pin for the speculoos; they will not hold decorations. For the proper flavor, we strongly recommend using turbinado sugar (commonly sold as Sugar in the Raw). If you can’t find it, use ¾ cup plus 2 tablespoons (6 ounces) of packed light brown sugar and skip the sugar grinding in step 2. In step 3, use a rolling pin and a combination of rolling and a smearing motion to form a rectangle. If the dough spreads beyond the rectangle, trim it and use the scraps to fill in the corners; then, replace the parchment and continue to roll. Do not use cookie molds or an embossed rolling pin for the speculoos; they will not hold decorations.

Directions at americastestkitchen.com

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