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Speculaas Cookies (Dutch Spice Cookies or Windmill Cookies Recipe

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This recipe for Speculaas Cookies (Dutch Spice Cookies or Windmill Cookies is from Our Great Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour 250 g
2 tsp baking powder
2 tbsp Speculaas Spice Mix
pinch of salt
3/4 cup dark brown sugar 150 g
2/3 cup butter 150 g
3 tbsp milk lukewarm

Directions:
Directions:
Put the flour and baking powder on your work surface or in a bowl and make a little well in the middle. In the middle of the well, add the remaining ingredients, salt, dark brown sugar, speculaas spice mix, butter and milk.
Using your hands combine all ingredients and knead it into a dough. Wrap the dough in clingfilm and leave to rest in the fridge for at least 30 minutes.
Preheat the oven to 350°F/175°C.
When the dough is ready you can roll out the dough on a floured work surface and use a cookie cutter to cut out the cookies. Or, if you have a speculaas cookie mold, you can take your mold and dust it with rice flour. Press the speculaas dough into the mold. Make sure you firmly press it to ensure all the details will be copied to the cookie. Trim off the edges.
Take a piece of sewing thread or other thin piece of string and use it to scrape off the excess dough. Make sure you have the string running tightly against the wood, underneath the excess dough on top. Roll off the excess dough. You'll be left with a cookie mold that's filled with cookie dough.
Turn the mold over and give it one, or more firm taps to let the cookies fall out of the mold. If needed you can use a soft brush to brush off some of the rice flour.
Place the speculaas cookies on a baking tray lined with parchment paper and bake for 10-15 minutes.

Number Of Servings:
Number Of Servings:
40
Preparation Time:
Preparation Time:
15 minutes prep, 15 minutes baking, 30 minutes in refridgerator
Personal Notes:
Personal Notes:
Remember to have rice flour and a spool of thread handy, also speculaas molds. You can also use cookie cutters. Mine are from Jan’s Mom, Cora Heuvel, and I also use my Mom Jean Liberati’s gingerbread man mold from Colonial Williamsburg.

 

 

 

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