Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gingery Cookies (Speculoos)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 10
  • Total Time: 60
  • Yield: 25 1x

Ingredients

Scale
  • 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

  1. Roast the ground hazelnuts in a coated pan without fat until fragrant and lightly golden in color. Set aside and let cool down.
  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.

Notes

  • Enjoy baking!