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Belgium Spice Cookies

These delicately spiced biscuits are the perfect addition to any Christmas tree or Santa stocking.

Belgium Spice Cookies

Prep 30 minutes
Cook 10 minutes
Makes approx 40 biscuits (depending on size of cutters)

125g butter, softened
1/4 cup caster sugar
3/4 cup dark brown sugar
2 1/2 tsp ground cinnamon
3/4 tsp ground cloves
1 tsp ground ginger
1/4 tsp ground white pepper
1/2 tsp ground cardamon
1/4 tsp bi-carb soda
1/2 tsp salt
2 tsp vanilla essence
1 egg
1 3/4 cup plain flour

In a standup mixer bowl with paddle attachment, place the butter, caster sugar, brown sugar, all the spices, bi-carb and salt. Mix on medium speed until mixture is light and fluffy and well combined. Add essence and egg, beat until well combined, scraping down sides of your bowl when needed. Add flour, mix until just combined and moistened. Remove from the bowl, gently knead together into a ball, flatten, cover with plastic and allow to relax and chill in fridge for 30 minutes.

Preheat oven to 180C, grease and line 2 large baking trays. Cut dough in half, roll dough out in between baking paper until 4mm thick. Using an assortment of cutters, cut out biscuits, place onto prepared trays. Roll out remaining half of the dough in the same way. Re-roll any scraps.

Using a end of a wooden skewer, make a 3mm sized hole into the top of each biscuit (the hole will shrink during cooking, so don’t worry if you make it larger). Bake for 10 minutes, allow to cool slightly on tray before transferring to rack to cool completely. The biscuits will crisp up as they cool.

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