Speculaas
- 3 12 cups flour
- 12 teaspoon baking soda
- 12 teaspoon salt
- 1 12 teaspoons cinnamon, ground
- 1 teaspoon ginger, ground
- 34 teaspoon cardamom, ground
- 14 mace, ground
- 14 teaspoon white pepper, freshly ground
- 14 teaspoon clove, ground
- 6 ounces butter, softened
- 1 cup light brown sugar, packed
- 13 cup water
- confectioner's sugar (for surface)
- Preheat oven to 325 degrees.
- Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, mace, white pepper, and cloves in a large bowl.
- Cream butter and brown sugar until light and fluffy.
- Beat in half the flour mixture.
- Beat in water, then remaining flour mixture.
- Shape into 3 disks.
- Pat each to a 1-inch thickness, wrap in plastic, and refrigerate for 1 hour.
- Dust surface and springerle mold (or rolling pin) lightly with confectioners' sugar.
- Roll out dough to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough).
- Cut a piece of dough about the size of the mold.
- Press mold firmly into dough, flip over, and gently roll over dough with a rolling pin.
- Flip over, and press onto a parchment-lined baking sheet.
- Using a knife, trim excess dough.
- Gently coax dough out of mold with fingertips and onto a baking sheet.
- Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet.
- Freeze until firm, about 1 hour.
- Place 1 sheet of cookies in the oven, and immediately reduce temperature to 250.
- Bake, 1 sheet at a time, until cookies are set and just beginning to turn light gold around edges, 55 to 65 minutes.
- Let cool on sheets on wire racks.
- Cookies will keep, covered, for up to 1 week.
flour, baking soda, salt, cinnamon, ginger, cardamom, mace, white pepper, clove, butter, light brown sugar, water, s sugar
Taken from www.food.com/recipe/speculaas-452067 (may not work)