California Farm Sugar Free Speculaas Cookies

Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

A Dutch holiday tradition, special ginger cinnamon cookies baked in a large windmill mold. They are sweet. My daughter can no longer have sugar, and she grew up with these cookies and craves them, so I replaced the sugar with fresh banana, shredded coconut and stevia, she likes those.
I used Stevia in the Raw, I also grow fresh stevia.

#ChristmasGift

California Farm Sugar Free Speculaas Cookies

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Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

A Dutch holiday tradition, special ginger cinnamon cookies baked in a large windmill mold. They are sweet. My daughter can no longer have sugar, and she grew up with these cookies and craves them, so I replaced the sugar with fresh banana, shredded coconut and stevia, she likes those.
I used Stevia in the Raw, I also grow fresh stevia.

#ChristmasGift
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Ingredients

Cool dough, bake 25 minutes
2 people, 3 pounds, 36 large cookies
  1. Use 1 Tbs speculaas spices per pound of flour. Make 6 Tbs Speculaas spices: 8 Tsp cinnamon, 2 Tsp nutmeg, 1 Tsp each ginger, star anise,mace, black cardamon, cloves, pepper, coriander, ground fine
  2. Make 3 pounds cookie dough:
  3. 2 Tspbaking powder
  4. 2 Tspdark rye flour
  5. 2 Tspcacao powder
  6. 1 Tspsalt
  7. 1 cupButtermilk
  8. 500 gramsCake Flour
  9. 1 cupFinely shredded dried coconut, weighs 85 grams
  10. 1 cupstevia in the raw sweetener, weighs 25 grams
  11. 150 gramsripe bananas
  12. 2 stickssoft unsalted butter (1/2 pound)
  13. 2fresh farm eggs
  14. 1 cupStevia in the Raw sweetener as sprinkle on top of the cookies
  15. For traditional recipe with brown sugar
    California Farm Traditional Speculaas Cookies
  16. Equipment: mortar and pestle, cookie cutter form, dough maker, oven baking stone, precision kitchen scale, breadform
  17. Cost: flour 60 cents, sweetener 80 cents, spices 40 cents, other $1.80, 36 cookies for $3.60, 10 cents per cookie

Cooking Instructions

Cool dough, bake 25 minutes
  1. 1

    Mix the speculaas spices with mortar and pestel. Dissolve into a cup of buttermilk or full milk.

    A picture of step 1 of California Farm Sugar Free Speculaas Cookies.
  2. 2

    Chop fresh stevia leaves in food processor, or use Stevia in the Raw, one cup stevia, 85 grams, on left. Compare to one cup sugar, 250 grams, on right.

    A picture of step 2 of California Farm Sugar Free Speculaas Cookies.
    A picture of step 2 of California Farm Sugar Free Speculaas Cookies.
    A picture of step 2 of California Farm Sugar Free Speculaas Cookies.
  3. 3

    Add fillers to replace the deleted volume of sugar. Make dough with cake flour, spices in milk, stevia, coconut, ripe banana, eggs, other. When dough has formed, darken with cacao powder and dark rye flour to your liking. Put in cold oiled breadform, cool in fridge till dough is solid like butter.

    A picture of step 3 of California Farm Sugar Free Speculaas Cookies.
    A picture of step 3 of California Farm Sugar Free Speculaas Cookies.
    A picture of step 3 of California Farm Sugar Free Speculaas Cookies.
  4. 4

    Make sandwich slices from the dough. Preheat oven to 400F degrees. Flour dust the oven stones and baking sheets. Pre-Bake 10 minutes. Get ready to press the soft halfbaked cookie. Oil and flour dust the windmill cookie form.

    A picture of step 4 of California Farm Sugar Free Speculaas Cookies.
  5. 5

    Press form on top of semi baked, soft cookie, then bake fifteen more minutes, dust well with Stevia in the Raw, one teaspoon per cookie. Cool. Stays fresh for weeks in airtight container.

    A picture of step 5 of California Farm Sugar Free Speculaas Cookies.
    A picture of step 5 of California Farm Sugar Free Speculaas Cookies.

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Hobby Horseman
Hobby Horseman @HobbyHorseman
on
California, United States
I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
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Comments (2)

Leonella
Leonella @ulrike
Super-duper ! Very tasty, should not be missed at Christmas. Best wishes for the holidays 🤗Ulrike
Guest

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