When Christmas Season arrives in the supermarkets – which is late August or beginning of September nowadays – the first thing you can find is gingerbread and gingery cookies, or as we call it “Spekulatius”!
I like speculoos (spekulatius) – what I don’t like – it hits the stores way too early ;) I am just not ready for Christmas Cookies in August or September. Another thing that is bothering me – the packages are way too big for me. I am fine with a couple cookies every season, but if you are not making something else with the cookies, you are stuck with a huge package of spekulatius. That’s why I decided to make them this year myself! Good decision :)
My grandma used wooden molds for the cookies like the these Spekulatius molds
Note: If you can’t find a speculoos spice mix in your supermarket, you can easily make it yourself – the spices are listed in the ingredients list.
INGREDIENTS / ZUTATEN
1.7 oz. (50g) ground hazelnuts
2 cups (250g) all-purpose flour
1 tsp. baking powder
3/4 cup (140g) sugar
0.2 oz. (5g) speculoos spices*
zest of 1/2 organic lemon
pinch of salt
1 egg
1/2 cup (115g) butter, at room temperature
For the speculoos spice mix:
1 oz. ground cinnamon
0.35 oz. ground cloves
0.35 oz. ground mace
0.35 oz. ground ginger
0.2 oz. ground cardamom
0.2 oz. ground pepper
*if you cant get hold of a speculoos spice mix, make it yourself with the spices listed
50g Haselnüsse, gemahlen
250g Mehl (Type 405)
1 TL Backpulver
140g Zucker
5g Spekulatiusgewürz*
Abrieb von 1/2 Bio-Zitrone
1 Prise Salz
1 Ei
115g weiche Butter
Für die Spekulatiusgewürzmischung:
30g Zimt, gemahlen
10g Nelken, gemahlen
10g Muskatblüte, gemahlen
10g Ingwer, gemahlen
5g Kardamom, gemahlen
5g Pfeffer, gemahlen
*das Spekulatiusgewürz kann man natürlich auch schon fertig kaufen, oder eben selbst machen mit den aufgelisteten Gewürzen
DIRECTIONS / ZUBEREITUNG
2. In a large bowl mix flour with baking powder, sugar, speculoos spices, lemon zest salt and the roasted hazelnuts. Add the egg and butter and knead until you get a nice, smooth dough. Add some more butter if the dough is too crumbly and won’t come together. Wrap in plastic wrap and place in the fridge for about 30 minutes.
3. Preheat the oven to 350˚F (180°C). Line two baking sheets with baking parchment and set aside. Roll out the dough thinly on a floured surface – cut out cookies or use a rolling pin especially for speculoos. Place on the baking sheets and bake for 10 minutes. Let cool down completely on a wire rack. Store in a tin box without any other cookies.
2. In einer großen Schüssel das Mehl mit Backpulver, Zucker, Spekulatiusgewürz, Zitronenschale, Salz und Haselnüssen vermischen. Das Ei und die Butter zugeben und alles zu einem glatten Teig verkneten. Sollte der Teig etwas zu sehr bröseln, dann noch etwas Butter zugeben. In Klarsichtfolie einschlagen und für 30 Minuten in den Külschrank legen.
3. Den Ofen auf 180°C (350°F) vorheizen. Zwei Backbleche mit Backpapier auslegen und zur Seite stellen. Den Teig auf einer bemehlten Fläche dünn ausrollen und Plätzchen in beliebiger Form ausstechen oder mit einer Teigrolle für Spekulatius ein Muster in den Teig pressen und dann ausschneiden. Plätzchen auf das Backblech legen und für 10 Minuten backen. Auf einem Kuchengitter komplett abkühlen lassen und in einer Blechdose ohne andere Plätzchen aufbewahren.
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Here is a version of the recipe you can print easily.
Gingery Cookies (Speculoos)
- Prep Time: 30
- Cook Time: 10
- Total Time: 60
- Yield: 25 1x
Ingredients
- 1.7 oz. (50g) ground hazelnuts
- 2 cups (250g) all-purpose flour
- 1 tsp. baking powder
- 3/4 cup (140g) sugar
- 0.2 oz. (5g) speculoos spices
- zest of 1/2 organic lemon
- pinch of salt
- 1 egg
- 1/2 cup (115g) butter, at room temperature
Instructions
- Roast the ground hazelnuts in a coated pan without fat until fragrant and lightly golden in color. Set aside and let cool down.
- In a large bowl mix flour with baking powder, sugar, speculoos spices, lemon zest salt and the roasted hazelnuts. Add the egg and butter and knead until you get a nice, smooth dough. Add some more butter if the dough is too crumbly and won’t come together. Wrap in plastic wrap and place in the fridge for about 30 minutes.
- Preheat the oven to 350˚F (180°C). Line two baking sheets with baking parchment and set aside. Roll out the dough thinly on a floured surface – cut out cookies or use a rolling pin especially for speculoos. Place on the baking sheets and bake for 10 minutes. Let cool down completely on a wire rack. Store in a tin box without any other cookies.
Notes
- Enjoy baking!
*Affiliate Link Amazon Germany
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
Danke für dieses Rezept! Wollte schon immer mal selber Spekulatius machen, habe mich aber nie rangetraut! Und das Problem mit den zu großen Packungen habe ich auch – ich kenne niemanden, der so viel Spekulatius isst :-)
Ja – unmöglich solche Riesenpackungen :P
Selbst machen ist auf jeden Fall eine gute Option!
LG
Marc