Recipe for the original spiced gingerbread tea cookie - speculaas!
The perfect pairing for a cup of coffee or tea. Typically made in the shape of a windmill or using a windmill mold, this recipe can be made in whatever shape you like. Create your own fun shapes or just leave them as regular cookies, they're delicious either way.
Of course if you don't have time to make them yourself, the pre-made ones will do just fine.
|1 3/4||Self Rising Flour*|
|1/2 Cups||Donkerbruine Basterdsuiker (or brown sugar)|
|7 Tbsp||Room temperature butter (slightly less than 1/2 Cup)|
|3 Tsp||Speculaas Spices|
|1/2 Tsp||Baking Soda|
|1/2||Orange, Zested and finely grated (optional)|
|Flour (enough to dust the counter)|
|1||Large Egg White|
|Flaked or sliced almonds (optional)|
* - Don't have self-rising flour? You can make your own by combining 1 3/4 Cup All Purpose Flour with 2/12 teaspoons baking powder and 3/4 tsp salt
- Heat the oven to 350 degrees. Grease the cookie sheets, or use parchment paper.
- In a large bowl, mix together the flour, sugar, butter, milk, speculaas spice, baking soda, and zest (if using). A stand mixer with a paddle attachment is great for this. If you don’t have one, get in there with clean hands and mix it all up. The dough is ready when you can shape it into a ball and it is no longer sticky.
- Cover the dough with plastic wrap and let sit at room temperature for an hour or so. This will allow all those wonderful spices to really get in to the dough.
- Flour the work surface, and roll the dough out to ¼ inch thickness. Use cookie cutters to make different shapes, or use an upside down glass for circles.
- Brush the tops of the cookies with slightly beaten egg white. Sprinkle with brown sugar and almonds.
- Bake for 10 minutes, or until the cookies are nicely browned. The thicker the cookie, the longer the bake time will be.
- Remove cookies from over and place on a wire rack to cool completely.