Hello everyone! Today I will be sharing with you these amazing speculaas cookies. These cookies are crunchy and simply delicious. I can just bake these cookies again and again, and if you are a cookie monster like me than these would be perfect for you.
At college I study food technology where one of my assignment was to make these cookies. We had to reduce the volume of sugar in the recipe. The cookies had to taste, look and have the same texture as the original recipe. So to tackle the problem we first baked these cookies with different ratios of sugar to determine how much we could reduce the sugar content.
We baked the cookies with 100% sugar, 75%, 50% and 0% sugar. We made the cookies also with 0% sugar to show case what kind of effect sugar has on the color and texture of the cookies. The cookies were very pale and fell apart very easily. So the challenge when it comes to reducing the sugar content is of course the sweetness but also to find a solution for the texture and color.
The fun thing about a project like this is that there are so many options to explore. At this moment we are going to start the development stage of the project.
This talk about cookies makes we want to eat cookies. So today I will be sharing the original recipe and I will keep you all updated when we developed the new recipe. One thing I love about baking is that even with a simple recipe you are able to create lovely results. Whenever it is time for the colder days, I always love to eat spiced cookies. And what not better way to enjoy this fall with speculaas spiced cookies. Grab a homemade cookie, a delicious cup of tea and you’re favorite Netflix show. But first we need to make this a reality by baking these lovely cookies.
• Prep Time: 25 mins
• Cook Time: 10 mins
• Total Time: 35 minutes
• Yield: 50 cookies
• Category: Cookie
• 225 gram unsalted butter
• 500 gram flour
• 20 gram baking powder
• 300 gram cane sugar
• 5 gram teaspoon fine sea salt
• 50 gram buttermilk
• 30 gram speculoos spices
Position racks in the upper and lower thirds of the oven and preheat to 150 degrees. Line 2 rimless cookie sheets with parchment paper.
Add all the dry ingredients inside the bowl and make sure that everything is combined.
After you combined all the dry ingredients you are able to add the butter and buttermilk to the mixture.
Kneed everything together until everything is combined.
Put the dough for in the refrigerator for 1 hour. This will make it easier to roll the dough and cut the cookie shapes. Place the cookies on the baking sheet, spacing them at least 2 inches apart.
Bake the cookies for +- 30 minutes. Now you are able to enjoy you’re cookies at room temperature or when they are still nice and warm.
