Speculoos

I am not a fan of packaged cookies- my one exception is Biscoff. I LOVE them! When I saw this bakery version of my favorite spiced shortbread cookie from Belgium, I could barely wait to make them. This recipe is from Bouchon Bakery by Thomas Keller and Sebastien Rouxel. To be just like Thomas Keller, I followed all of the instructions precisely including his method to roll out the dough. The dough is pounded with a rolling-pin to flatten it during the rolling process in order to prevent cracking- it worked quite well! Because I also wanted to present mine just like Thomas Keller, I sprinkled the cookies with powdered sugar just before serving. 🙂 The dough could also be topped with turbinado sugar prior to baking. (next time!) I cooked some of the cookies until the edges were lightly brown and others a little bit longer. All were delicious, but I preferred the cookies that cooked slightly longer as they were more reminiscent of crispy Biscoff. GREAT!

I am bringing this dessert to Fiesta Friday (#6) over at The Novice Gardener this week- visit to check out the party! A FEAST 🙂

• 3/4 cup (104 g) all-purpose flour
• 1/2 cup plus 1 1/2 T (74 g) cake flour
• 1/2 cup plus 2 T (74 g) whole wheat flour
• 1/4 tsp (1.3 g) baking soda
• 1/2 tsp (1.3 g) ground cinnamon
• 3/8 tsp (1.3 g) Kosher salt
• 1/3 cup (74 g) dark brown sugar, lightly packed
• 1/4 cup plus 2 1/4 tsp (59 g) granulated sugar
• 1 1/8 tsp (8 g) Clover honey
• 6.2 oz (177 g) unsalted butter, at room temperature
• powdered sugar for dusting or turbinado sugar for sprinkling

1. Place the all-purpose flour in a medium bowl and sift in the cake and whole wheat flours. Break up any lumps of flour remaining in the sieve and add them to the bowl. Sift in the baking soda and cinnamon. Add the salt and whisk together.
2. Combine both sugars in a bowl and whisk to break up any lumps. Using a fork, stir in the honey.
3. Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and cream the butter until smooth.
4. Add the sugar mixture and mix for about 2 minutes, until fluffy. Scrape down the sides and bottom of the bowl.
5. Add the dry ingredients in 2 additions, mixing on low-speed for 15 to 30 seconds after each, or until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there.
6. Mound the dough on the work surface and, using the heel of your hand or a pastry scraper, push it together into a 4- by 6-inch block. Wrap in plastic wrap and refrigerate for at least 2 hours, or, preferably, overnight.
7. Position the racks in the upper and lower thirds of the oven and preheat the oven to 325 degrees. (I used convection.) Line two sheet pans with Silpats or parchment paper.
8. Unwrap the dough and place it between two pieces of parchment paper or plastic wrap. With a rolling-pin, pound the top of the dough, working from left to right, to begin to flatten it, then turn the dough 90 degrees and repeat. (This will prevent the dough from cracking as it is rolled.) Roll out to just under 1/8 inch thick. If the dough has softened, slide it (in the parchment) onto the back of a sheet pan and refrigerate until firm enough to cut into cookies.
9. Using a decorative cutter (they would be pretty as snowflakes), cut out the cookies and arrange them on the prepared sheet pans, leaving about 3/4 inch between them. If necessary, push the trimmings together, refrigerate until firm, and reroll. If the dough softens, return it to the refrigerator until the cookies are firm enough to transfer to the sheet pans. (I cut the shapes, stack them with plastic wrap between each layer, and refrigerate for 1-2 hours (or overnight) prior to baking.)
10. Bake the cookies until golden brown, 13 to 15 minutes, reversing the positions of the pans halfway through baking. Set the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.
11. The cookies can be stored in a covered container for up to 3 days. Just before serving, sift powdered sugar over the cookies.

One Year Ago:

• Cornmeal Cookies
• Crumb Cake
• Whole Wheat Cinnamon Snacking Cake

If you like this you may also like:

• Biscoff Crunch and Swirl Vanilla Bean Ice Cream

Low-Fat Oat & Whole Wheat Buttermilk Waffles

We ate these for breakfast on a SURPRISE snow day! I love having extra time to make a special breakfast on a weekday. 🙂

This recipe eliminates fat compared to a traditional waffle recipe by using less butter, egg whites, and low-fat buttermilk. To make it even healthier, it could be served with fresh fruit in lieu of maple syrup. We opted for banana slices, mango chunks, and maple syrup. You have to live it up on “vacation!”

This recipe was adapted from Martha Stewart Living. The waffles were incredibly light and fluffy. Nice.

Yield: 10 waffles

• 3/4 cup old-fashioned rolled oats
• 1 cup plus 2 tablespoons whole-wheat flour or whole-wheat pastry flour
• 1 cup plus 2 tablespoons cake flour, (not self-rising)
• 3 tablespoons instant non-fat dry milk
• 1/4 cup granulated sugar
• 3/4 teaspoon coarse salt
• 1 1/2 tablespoons baking powder
• 1 1/2 teaspoons baking soda
• 1 large whole egg
• 2 large egg whites (1 egg can be substituted)
• 2 1/4 cups non-fat or low-fat buttermilk
• 3 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract. optional
• 1 1/2 pints assorted fresh fruit, such as raspberries, blueberries, boysenberries, and peaches, or bananas, for serving, optional
• pure maple syrup, for serving, optional
• vegetable-oil cooking spray

1. Preheat a waffle iron.
2. Place oats in the bowl of a (mini) food processor, and process until coarsely ground, about 30 seconds. Transfer oats to a medium bowl.
3. Add whole-wheat flour, cake flour, dry milk, sugar, salt, baking powder, and baking soda to the oats. Whisk to combine.
4. In another medium bowl, whisk together eggs, buttermilk, and vanilla extract, if using.
5. Pour into the dry ingredients, add melted butter, and mix together until thoroughly combined.
6. Spray waffle iron with cooking spray.
7. Quickly pour about 1 1/2 cups batter onto center of grid. Use a rubber spatula to spread the batter evenly out to the edges. Bake waffles until golden brown, about 5 minutes.
8. Briefly cool on a wire rack. Transfer to a warm oven or warming drawer. Repeat until all batter is used.
9. Cut waffles into squares; serve two per person topped with fruit and/or maple syrup, as desired.

One Year Ago:

• Blueberry Buttermilk Waffles
• Hurricane Sandy Pancakes