California Farm Traditional Speculaas Cookies

Name: California Farm Traditional Speculaas Cookies
Total time: 600 s
Yield: 1 person, 64 small cookies, 32 big ones
Cuisine: American
Ingredients: For the cookies:; 500 grams all-purpose flour; 2 tsp baking powder; 1 cup dark brown sugar; 8 Tsp cinnamon, 2 Tsp nutmeg, 1 Tsp each ginger, star anise,mace, black cardamon, cloves, pepper, coriander, grind to a fine powder; 1 Tbs Speculaas Spices per 500 grams flour; 2 sticks butter; 2 fresh farm eggs; 1/2 cup buttermilk; tsp salt; Sweet rice flour for dusting; For the speculaas rolls with Almond spice:; 150 grams almond flour; 150 grams powdered white sugar; Zest of one lemon; 1 egg to bind spice with sugar; mexican floortile, 14” x 16”; rolling pin; embossed beechwood rolling pin, well oiled in olive oil, or cookie form; Bread mixer; mortar and pestel; For speculaas without sugar; Flour 60 cents, butter $1.20, sugar 30 to 60 cents, stevia 30 cents, shredded coconut 30 cents, milk 30 cents, spices 30 cents, eggs 80 cents, $3.80 for 18 large cookies,

Hobby Horseman @HobbyHorseman

California, United States

Yani from Fondacion Argentino-Holandese de Solidaritad published the recipe for the spices in here, we experimented and went crazy! We love these cookies. Grandson is going off to college tomorrow with enough cookies till Christmas break.
I found out that embossing the dough with a Holiday pattern roller works flawlessly when using cold dough the thickness of your smartphone, after dusting it with sweet rice flour. I also use a traditional wooden windmill cookie mold to make big cookies.
The speculaas dough rolled around almond spice makes another special treat.
See my other recipe in cookpad for sugar free speculaas cookies.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Overnight dough, bake 2 x 10 minutes

1 person, 64 small cookies, 32 big ones

For the cookies:
500 gramsall-purpose flour
2 tspbaking powder
1 cupdark brown sugar
Make 6 Tbs of your own speculaas spices:
8 Tspcinnamon, 2 Tsp nutmeg, 1 Tsp each ginger, star anise,mace, black cardamon, cloves, pepper, coriander, grind to a fine powder
1 TbsSpeculaas Spices per 500 grams flour
2 sticksbutter
2fresh farm eggs
1/2 cupbuttermilk
tspsalt
Sweet rice flour for dusting
For the speculaas rolls with Almond spice:
150 gramsalmond flour
150 gramspowdered white sugar
Zest of one lemon
1egg to bind spice with sugar
Tools:
mexican floortile, 14” x 16”
rolling pin
embossed beechwood rolling pin, well oiled in olive oil, or cookie form
Bread mixer
mortar and pestel
For speculaas without sugar
California Farm Sugar Free Speculaas Cookies
Cost for cookies:
Flour 60 cents, butter $1.20, sugar 30 to 60 cents, stevia 30 cents, shredded coconut 30 cents, milk 30 cents, spices 30 cents, eggs 80 cents, $3.80 for 18 large cookies,
Cost for almond spice roll: sugar 0 to 30 cents, shredded coconut 0 to 30 cents, almonds $1, egg 20 to 40 cents, stevia 30 cents

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Steps

Overnight dough, bake 2 x 10 minutes

1

For cookies, Mix dry ingredients, add milk, egg, butter in tablespoon size cubes, mix till a smooth dough, shrink wrap, rest overnight in cool place. Dust cold
Tile with tsp of rice flour, roll out 1/4 of cold dough the thickness of your smart phone.
2

Roll embossed rolling pin over dusted dough. Cut into large cookies, portrait size, 3” x 4”. Preheat oven to 400F degrees. Bake 10 minutes. Dust with flour. Press wooden form into cookies. Bake another 10 minutes till brown the color of molasses. Enjoy!
3

For speculaas filled rolls, Mix sugar, almond flour, lemon zest with egg yolk, add egg white till smooth paste. Cool. Make speculaas dough half inch thick, brush inside with water, roll around almond spice filling, trim, brush all around with egg, bake 40 minutes at 425F degrees. Cool and slice to serve.

Linked Recipes

California Farm Sugar Free Speculaas Cookies

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on August 18, 2021 03:14

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.