These fragrantly spiced cookies originate from Holland, where they are enjoyed at the feast of Sinterklaas (S. Nicholas, a Dutch holiday character).
- Prep time 40 minutes
- Total time 2 hours & 15 minutes
In large bowl, beat butter with brown sugar until fluffy; beat in egg. In separate bowl, whisk together flour, cinnamon, ginger, baking soda, cardamom, cloves, nutmeg, salt and pepper; stir into butter mixture just until combined.
Turn dough out onto lightly floured work surface; knead until smooth. Divide in half; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 30 minutes.
Lightly dust 4 1/2- x 3-inch wooden cookie (speculaas) moulds with flour. Add 2 tbsp of the dough to each mould, pressing firmly and tapping on work surface to imprint image. Flip over; tap corner of moulds or use blunt end of knife to release dough. Arrange, 1 inch apart, on parchment paper–lined rimless baking sheets. Trim excess dough from around edges. Repeat with remaining dough. Refrigerate until firm, about 30 minutes.
Bake, 1 sheet at a time, in 350°F oven until edges are darkened and tops are firm, about 15 minutes. Let cool on pans for 3 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 5 days.)
Tip from The Test Kitchen: Look for speculaas moulds in Dutch stores. They vary in size, so adjust the amount of dough per cookie and the baking time accordingly.
Makes about 15 cookies.
Nutritional facts Per cookie: about
- Fibre 1 g
- Sodium 81 mg
- Sugars 13 g
- Protein 2 g
- Calories 166.0
- Total fat 7 g
- Potassium 45 mg
- Cholesterol 27 mg
- Saturated fat 4 g
- Total carbohydrate 25 g
- Iron 7.0
- Folate 11.0
- Calcium 2.0
- Vitamin A 6.0