• Speculoos Cookies (a.k.a. Biscoff)

    From the amazing Dorie Greenspan’s Around My French Table cookbook comes this recipe for homemade speculoos cookies.  No need to only savor them on the plane!  You can make them any time.  She also has a recipe in this same cookbook for pan fried chicken breasts with speculoos cookies crushed up and mixed with creme fraise, then added to the pan to finish cooking with the chicken.

    Speculoos

    Ingredients:

    • 1 2/3 cups AP flour
    • 1/4 teaspoon salt
    • 1/4 teaspoon baking soda
    • 2 1/2 teaspoons ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/8 teaspoon ground cloves
    • 7 tablespoons unsalted butter, at room temperature
    • 1/2 cup sugar
    • 1/2 cup packed light brown sugar
    • 1 large egg, room temperature

    Directions:

    Whisk the flour, salt, baking soda and spices together in a bowl.

    In the bowl of a stand mixer fitted with a paddle attachment or in a bowl with a hand mixer, beat the butter at medium speed until creamy.  Add the sugars and beat until well blended, about 2 minutes.  Beat in the egg.  With the mixer on the lowest speed, ad the dry ingredients in 3 additions, mixing only until the flour disappears into the soft dough.  You may have some flour at the bottom of the bowl, or the dough may not be entirely smooth, but that’s normal.  Using your hands or a spatula, reach into the bowl and knead or stir the dough 2 or 3 times, just enough to eliminate any dry spots.

    Divide the dough in half.  Working with 1 piece of dough at a time, roll the dough between two sheets of wax paper or plastic wrap until you have a circle that’s a scant 1/4 inch thick.  As you’re rolling, turn the dough over a couple of times and pull away the paper or plastic, so you don’t end up rolling creases into the dough.  Put the rolled out rounds of dough on a tray or cutting board and refrigerate for at least 3 hours. (Can be refrigerated for up to 3 days or frozen, well wrapped, for 2 months.)

    When you’re ready to bake, center a rack in the oven and preheat the oven to 350 degrees F.  Line a baking sheet with a silicone baking mat or parchment paper.

    Choose a cookie cutter – Dorie uses a scalloped cutter that’s 1 1/4 inches in diameter – and remove 1 circle of dough from the refrigerator.  Peel off the paper or plastic and cut out as many cookies as you can from the dough, carefully lifting the cutouts onto the lined baking sheet.  Collect the scraps and set them aside to come with the scraps from the second piece of dough.

    Bake cookies for 8 to 10 minutes, or until they are lightly golden and just slightly brown around the edges.  Allow the cookies to rest on the baking sheet for a couple of minutes before transferring them to a cooling rack to cool.

    Repeat with the second round of dough, making certain the baking sheet is cool before you put the cutouts on it.  To use the scraps, press them together, roll into a circle and chill before cutting and baking.

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