Speculoos Buttons Recipes

HOW TO MAKE AUTHENTIC SPECULOOS COOKIES

Steps:

• In a large mixing bowl, cream the butter and brown sugar together.
• Add one egg at a time, mixing about 30 to 60 seconds after each one.
• In another bowl, mix together the flour, baking powder and spices. Then add about 1/3 of the flour mixture to the butter-sugar mixture. Mix lightly until incorporated. Repeat in 2 steps for the next 2/3 of the flour mixture.
• Make a ball with the dough. Knead gently on a floured cutting board only to make sure all ingredients are mixed well together. If the dough sticks to your hands or the cutting board, add a little more flour until it's no longer sticky. Wrap the ball of dough in plastic wrap and put in refrigerator. Leave at least 30 minutes. I usually leave it overnight. It can stay in the refrigerator 24 hours without any problems.
• Remove the dough from the refrigerator about 15 minutes before rolling. Preheat oven to 350°F / 175°C (see notes below). Cut dough in three parts. Flatten the first part. Roll it out on a floured cutting board until the dough is about 1/12 inch / 2 millimeters thick. A little thicker is ok too. Be careful not to roll the dough too thin or else the cookies will break or burn. Gather the remaining dough and roll it out again to create new shapes.
• Use your cookie cutters to create shapes. Place the cut-out shapes of dough onto a baking sheet lined with baking paper. Put the filled baking sheet into the oven (on the middle rack). Let bake until the cookies are lightly brown on top (about 15 minutes). Remove cookies from oven and let them cool on a rack.
• While you bake each pan of cookies, continue rolling out the rest of the dough. You will thus roll-out and bake simultaneously. Therefore the time indicated for rolling out and baking will overlap to a large extent.
• After all the cookies are baked and cooled off, enjoy! If you create shapes the size of my cookies in the photo, you will make about 45 cookies per egg. Share with friends!

SPECULOOS COOKIES & HOMEMADE COOKIE BUTTER RECIPE BY TASTY

Steps:

• To make the splice blend, combine spices in a small bowl and mix until evenly distributed.
• To make the cookies, combine flour, salt, baking powder, and spice blend in a large mixing bowl,. Mix until blended.
• In a new large bowl, mix together the butter, sugar, and brown sugar. Mix in the egg.
• Add the flour mixture and combine until well mixed and dough forms.
• Remove dough from bowl and wrap with plastic wrap. Refrigerate for 2-6 hours.
• On a floured surface, roll out the dough to a ⅛- to ¼-inch (3mm - 6mm) thickness.
• Cut the dough into desired cookie shape.
• Optional: use speculoos style cookie molds to shape cookies.
• Place cookies on parchment covered baking tray and bake at 350°F (175°C) for 12-14 minutes.
• To make the cookie butter, combine cookies, condensed milk, evaporated milk, and butter in a food processor.
• Blend until peanut butter texture forms.
• Enjoy!

HOMEMADE SPECULAAS SPICE MIX

Steps:

• Mix spices together in a bowl.
• Use right away or store in an airtight jar.
• This recipe makes about 6 tablespoons of spice mix.

SPECULAAS

Steps:

• In a medium-sized bowl, mix the flour with spices, baking powder and salt.
• In a large bowl, beat butter and sugar at high speed until light and fluffy. Beat in the egg and mix well.
• Stir in by hand half the flour mixture, then add the remaining flour and almonds. Mix with a wooden spoon or knead with hands.
• Divide dough into four parts, wrap in plastic and refrigerate for several hours. (If you are using a mold, chill it as well.)
• Preheat oven to 350 degrees F (180 degrees C) and grease two cookie sheets.
• Remove one quarter of the dough from the refrigerator and flatten it with your hands. Oil your mold and lightly flour it. Using your fingers, press dough firmly into the mold. Trim any excess dough from the mold with a knife.
• Transfer the cookies onto greased cookie sheets with a spatula, spacing about one inch apart.
• Refrigerate dough trimming to be rerolled later. Lightly flour but do not re-oil cookie mold.
• Repeat process with remaining dough. When cookie sheets are full, bake cookies for 20 - 25 minutes or until golden brown around the edges. Store in a covered tin.

SPECULOOS

Steps:

• With a spatula, mix the butter with sugar, salt and spices. Add the eggs one by one and mix well.
• Gradually add the flour mixed with the baking powder until obtaining a homogeneous dough.
• Cover the dough with plastic wrap and refrigerate for 12 hours.
• Preheat oven to 375 F / 190 C.
• Cut the dough into 4 equal pieces.
• Thoroughly dust the work surface with flour and the rolling pin. Roll the first piece dough to a thickness of ¼ inch (5 mm)
• Cut the dough with a knife or a cookie cutter and use the wooden or silicone mold to make some prints on the speculoos.
• Place the speculoos on a baking sheet lined with parchment paper and bake for about 10 minutes.
• Renew the operation until all the dough is used.
• When they are out of the oven, wait a few minutes before placing the speculoos on a rack and let them cool completely before storing them in a tin box.

SPECULOOS BUTTONS

Steps:

• Cookies:
• Preheat oven 375 degrees.
• Whisk first 6 ingredients in a medium bowl; set aside. Using an electric mixer at medium speed, beat butter in a medium bowl until smooth, about 2 minutes. Add both sugars and molasses; continue to beat until mixture is smooth and creamy, about 3 minutes. Beat in egg and vanilla; mix for 2 minutes. Reduce speed to low; add dry ingredients and mix to blend well.
• Scrape dough from bowl and divide into thirds. Using your palms, roll each piece of dough into an 8 inch log. Wrap logs tightly in plastic or parchment paper and freeze for at least 3 hours (For neater edges. remove logs from freezer after 1 hour and roll on counter.) DO AHEAD: Dough can be made up to 2 months ahead. Keep frozen.
• Whisk egg white in a small bowl to loosen; lightly brush all over 1 log. Sprinkle with or roll in sanding sugar. Using a long, slender knife, slice off a sliver of dough from each end of log to make ends flat. Cut log into 1/4 inch thick rounds. Transfer to baking sheet, spacing 1/2 inch apart; place in freezer while you cut the other log. (The cookies hold their shape better if you bake when dough is col.) Repeat with remaining dough.
• Bake until tops are golden brown and centers are almost firm, 11 to 13 minutes. Transfer to wire racks and let cool. Repeat with third sheet of cookies. Do Ahead: Cookies can be baked 2 days ahead. Store airtight at room temperature.
• Glaze:
• Mix powdered sugar and 7 teaspoons cold water in a large mixing bowl (glaze will be thick.) Spoon about 1/2 teaspoons glaze onto each button or pipe glaze n an even circle around edges of cookies then fill. Decorate with sprinkles, colored sugar, or dragees, if desired. Let stand on rack at room temperature for at least 30 minutes for glaze to set. Do Ahead: Cookies can be made 5 days ahead. Store airtight at room temperature.