Biscoff Cookies (Belgian Speculoos/Belgian Spice Cookies) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2/3 C. light brown candi sugar, such as Brewer's Best, or deeply toasted sugar (see notes below on how to make), firmly packed
6 T. unsalted butter, soft but cool
3/4 tsp. baking soda
3/4 tsp. Ceylon cinnamon
1/4 tsp. ground or freshly grated nutmeg
Scant 1/8 tsp. kosher salt; for table salt, use half as much by volume
Scant 1/8 tsp. ground cloves
1/16 tsp. ground cardamom
1/16 tsp. ground anise
1 T. tap water
1 1/4 C. flour
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Directions: |
Directions:1) Adjust oven rack to lower middle position, and preheat to 350°F.
2) In the bowl of a stand mixer fitted with a paddle attachment, combine candi or toasted sugar with butter, baking soda, cinnamon, nutmeg, salt, cloves, cardamom, and anise. Cream on medium speed until fluffy, soft, and pale, about 10 minutes, pausing to scrape the bowl and paddle as needed if the sugar seems dense and compacted at the bottom of the bowl.
3) While creaming on medium speed, slowly splash in the water a little at a time. Once it disappears into the fluffy butter/sugar mix, reduce speed to low and add the flour all at once. Continue mixing until the dough begins to gather around the paddle.
4) Turn the dough onto a clean surface, and knead gently to form a ball. Pat into a rectangular shape, then dust with flour, above and below. Roll to a thickness of 3/16-inch, using a ruler for guidance. Slide an offset spatula beneath the dough to loosen, and brush away the excess flour.
5) With a fluted pastry wheel, cut the dough into 3/4-inch strips, then cut crossways to form 2-inch rectangles. With the offset spatula, transfer the cutouts and scraps to a parchment-lined half sheet pan, leaving an inch between each piece to account for spread.
6) Bake until cookies are golden brown, about 16 minutes, rotating the pan halfway through if needed to ensure even browning. Cool to room temperature directly on the baking sheet; the cookies will not crisp until fully cool.
Store leftovers in an airtight container up to 1 month at room temperature; the scraps can be ground to use for crumbs and frozen in an airtight container for up to 3 months. |
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Number Of
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Number Of
Servings:Makes thirty-two 1-1/2 by 2-1/2-inch cookies |
Preparation
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Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: These crispy cookies are rich and aromatic thanks to the floral character of Ceylon cinnamon and the deeply caramelized sweetness of well-toasted sugar or Belgian-style brown sugar, sometimes called candi sugar or cassonade—accept no substitutions! The spice blend is subtle, but vital to capturing the gentle spiciness of the real deal, so be sure to use level measurements.
Why It Works
* Light brown Belgian candi sugar has a complex caramel flavor totally unlike American brown sugar.
* Baking soda seasons and leavens the dough, giving the cookies big flavor and crunch.
* Ceylon cinnamon is key to the beautiful aroma of this Belgian-style cookie.
* A lengthy creaming stage will both aerate and warm the dough, making it light and easy to roll.
TO MAKE TOASTED SUGAR (CARAMEL SUGAR):
This is how to caramelize sugar without liquifying it. Basically, you will be heating plain white sugar in a low oven (300°F.) for several hours.You will frequently stir the sugar, and remove it from the oven before it melts.The result is a sugar that resembles brown sugar, but has a distinctive caramel flavor. Depending on how long you heat it, it can range from light and subtle to dark and nutty. The toasted sugar can be used in any recipe calling for granulated sugar.The result will be a slightly less sweet baked good with a more complex flavor.
Pour a 4 lb. bag of granulated sugar into a glass or ceramic 9x13 baking dish (do not use metal).
Bake at 300°F. for a minimum of 2 hours and up to 5 or 6 hours.
Stir frequently and thoroughly to give the steam a chance to escape.
Use caution as the sugar will be extremely hot.
After you have toasted the sugar as much as you want, remove from oven, stir well, and cool completely before storing.
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