![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fleaSpeculaas
4 cups sifted flour (this recipe works fine with spelt flour if you are baking for the wheat-intolerant)
3 t baking powder
3 t cinnamon
1.5 t ginger
1 t cardamom
.5 t allspice
.5 t anise (use whole anise, but crush it with a pestle, or a hammer)
.25 t salt
1 cup unsalted butter, room temperature
1.5 cups dark brown sugar
1 egg
Cream butter and sugar together and beat in egg. Gradually add the dry ingredients. By the 3rd cup of flour the dough will be very stiff if you are mixing it by hand, and it's okay to go scanty on the flour. If you're using a Kitchenaid you can get all the flour in. Form the dough into 3 balls and wrap in plastic, chill at least 2 hours.
Roll cookies 1/8th to 1/4 inch thick and bake in a 350 degree oven for 12 minutes. It's important to keep the dough chilled until you're ready to roll it; conversely, it will be very hard to get it to soften as you begin to roll it! The recipe makes a lot of cookies; I tend to make a batch of dough and then bake the cookies gradually over a couple of weeks.
We frost these with a regular buttercream frosting, but they are fine plain or with colored sugar sprinkled on them while they're hot. I think traditionally you're supposed to put slivered almonds on the top before baking.
4 cups sifted flour (this recipe works fine with spelt flour if you are baking for the wheat-intolerant)
3 t baking powder
3 t cinnamon
1.5 t ginger
1 t cardamom
.5 t allspice
.5 t anise (use whole anise, but crush it with a pestle, or a hammer)
.25 t salt
1 cup unsalted butter, room temperature
1.5 cups dark brown sugar
1 egg
Cream butter and sugar together and beat in egg. Gradually add the dry ingredients. By the 3rd cup of flour the dough will be very stiff if you are mixing it by hand, and it's okay to go scanty on the flour. If you're using a Kitchenaid you can get all the flour in. Form the dough into 3 balls and wrap in plastic, chill at least 2 hours.
Roll cookies 1/8th to 1/4 inch thick and bake in a 350 degree oven for 12 minutes. It's important to keep the dough chilled until you're ready to roll it; conversely, it will be very hard to get it to soften as you begin to roll it! The recipe makes a lot of cookies; I tend to make a batch of dough and then bake the cookies gradually over a couple of weeks.
We frost these with a regular buttercream frosting, but they are fine plain or with colored sugar sprinkled on them while they're hot. I think traditionally you're supposed to put slivered almonds on the top before baking.