Elizabeth Ries stopped by Baker's Field Flour & Bread to learn how to make a Speculaas cookie. This traditional Dutch cookie is perfect for the holidays! This crisp, spice cookie pairs great with our Butter Brittle ice cream! They had some great tips and tricks for you to try at home!
465 grams Cake/Pastry Flour
14 grams Baking Soda
4 grams Ground Cinnamon
1 gram Ground Nutmeg
1 gram Sea Salt
1 gram Ground Cloves
1 gram Ground Anise
450 grams Caramelized Sugar
255 grams Butter
10 grams Water
Mix and sift together flour, baking soda, sea salt and spices, set aside.
Cream the butter and sugar until light. Scrape often.
Slowly incorporate water into butter mixture until fluffy.
Add all the dries and mix just until combined.
Wrap and refrigerate for 30 minutes.
Roll out and cut with desired cutter.
Bake at 325 for 10-12 minutes.
A note from Steve:
Most American home bakers have never baked using a scale—by weight instead of by volume, which is what happens when using measuring spoons and cups. A cup is never a cup, since the density of ingredients can vary. Depending on how you pack a one cup measure, the total amount of flour can vary by as much as 3 ounces. Somewhere in the back of your cabinets, you likely have a food scale. Give baking this way a try, and you will achieve the most tender, flavorful cookies possible.