Matzo Rices Biscoff Speculoos Cookie Recipe Recipe 455

MATZO & RICE'S BISCOFF (SPECULOOS) COOKIE RECIPE RECIPE - (4.5/5)

Steps:

• 1.Preheat oven to 350 F. 2.In a medium-sized bowl, mix together flour, spices (cinnamon, nutmeg, ginger, allspice, and cloves), baking soda, baking powder, and salt. 3.In a separate large bowl, cream together butter, sugar, and brown sugar with an electric mixer on low speed. Mix in the vanilla extract. 4.Gradually blend the flour mixture into the butter mixture until it is well combined. 5.Roll out dough to 1/4 inch thickness. From here, you can either bake it as a large sheet of cookies to cut later, or, you can use cookie cutters to make cookie shapes. (I used my awesome Williams-Sonoma cookie cutters! I had a bit of trouble rolling the dough and found that if I chilled it for a bit, rolling was easier.) 6.If you choose to bake it as a large sheet, bake for 20-25 minutes. Cut out cookies to shape as desired. 7.If you choose to bake it as shapes, place dough shapes onto parchment paper and bake for 12-15 minutes. 8.Cool on cooling rack before serving. These are best once they have cooled.

SPECULOOS (BELGIAN SPICE COOKIES)

Steps:

• Preheat oven to 350°F.
• Sift together flour, spices, baking soda, baking powder and salt.
• In the work bowl of a stand mixer, cream together butter, white sugar, brown sugar and vanilla.
• Add dry ingredients to mixer, a few spoonfuls at a time, mixing on low speed until combined.
• Wrap dough tightly in plastic wrap. Refrigerate 60 minutes.
• Place dough on Silpat or parchment. Roll dough out to about 1/4" thickness - about the size of the Silpat. Use bench flour as necessary to prevent sticking. Transfer Silpat to a cookie sheet.
• Bake in preheated oven for 20-25 minutes. Cut into 3x2" rectangles with a pizza wheel.
• Transfer Silpat to a cooling rack until room temperature. Store in a tightly sealed container.