Gluten-Free Dutch Spiced Cookies (Speculaas Cookies)
from 1 vote
1 tbspn flax meal and 2 ½ tbsp water
125g butter, room temperature (not melted)
¾ - 1
225g PomPom Paddock Flour
*Speculaas spice mix
½ tsp ground cinnamon, ¼ tsp each of ground nutmeg, ginger and cardamom, ½ tsp ground cloves
In a small bowl, mix the flax egg ingredients well and set aside.
Whisk the butter and sugar together until smooth.
Whisk in the vanilla extract and the flax egg. Set aside.
In a large bowl, sift all the dry ingredients.
Add the butter and sugar mixture to the dry ingredients and mix well. It will still be a little soft. Once it's well incorporated, work the dough for about 30 seconds.
Wrap in cling wrap or baking paper and put in the fridge for 30 minutes. Alternatively, put a plate on the bowl and put in the fridge to chill for 40 minutes.
Preheat the oven to 180C and line two baking trays with baking paper.
Place dough on a lightly floured surface, roll out to around 3mm-6mm thick. Imprint dough or cut to desired shape/size.
Carefully transfer onto the lined baking tray. I use a spatula to do so.
Bake for 12-15 minutes* until golden brown.
Cool on tray for 10 minutes and then transfer to a wire rack to cool completely.
Baking time will depend on what kind of cookies you like and how thick they are. If you want them slightly softer in the middle, bake for less, if you want them crunchy, bake for longer.
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